MT. PLEASANT, S.C. (WCIV) -- A new development in Mount Pleasant isn't even completed and it's already lost one of its tenants.

According to a release from Maverick Southern Kitchens, the restaurant and the new owner of 'The Boulevard' have mutually agreed to end their contract.

The contract was originally made with the Beach Company back in June 2013. The new owner said the opening of the new restaurant would be delayed by 4-5 months.

"Construction of the restaurant was set to begin September 1, 2013 when planners discovered that major building changes were needed to accommodate it." the release explained. "The design, engineering and permitting of the changes were complete in mid-January, just as the property was sold to an institutional investor represented locally by Greystar Real Estate Partners, LLC."

The restaurant would have featured 145 seats in the dining room and full bar, with additional seating outside, and would have served dinner seven nights a week with brunch on Sundays.

"When we learned the process was delayed an additional four to five months, we decided the restaurant could not wait that much longer," said Dick Elliott, founder and President of Maverick Southern Kitchens. "We were excited to be part of the revitalization of Coleman Boulevard, so we're disappointed that won't happen."

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Restaurant pulls out of Boulevard project

March 11, 2014 Chick-fil-A announces future GSW location

Anonymous The Americus Times-Recorder The Times-Recorder Tue Mar 11, 2014, 07:18 PM EDT

AMERICUS Students at Georgia Southwestern State University (GSW) will be able to Eat Mor Chikin when a new Chick-fil-A restaurant opens this summer inside the Canes Den in the Student Success Center.

Construction is expected to begin in May on the new restaurant which will be operated by Aramark, the universitys food service provider.

Were excited to begin construction of this new Chick-fil-A restaurant, which is something our students have been asking for as a dining option, said Shane Collins, Food Service director, GSW. We had this space available and knew Chick-fil-A would be a good fit right in the heart of campus.

In October 2013, students took a GSW Dining Services (Aramark) survey selecting restaurant chain preferences. Chick-fil-A was the overwhelming favorite having received 51 percent of the vote. Boars Head deli was second. The new restaurant will feature a Chick-fil-A/Boars Head combination.

The new Chick-fil-A location will serve the original Chick-fil-A Chicken Sandwich, Chick-fil-A Nuggets, Chick-fil-A Chargrilled Chicken Sandwich, Chick-fil-A Waffle Potato Fries, Chick-fil-A Grilled Market Salad, Chick-fil-A Fruit Cup, freshly squeezed Chick-fil-A Lemonade, ice tea and a variety of soft drinks.

The hours of the new restaurant will be 10:30 a.m.-10 p.m. Monday-Thursday; 11 a.m.-8 p.m. Friday, and 10:30 a.m.-2:30 p.m. Saturday. As with all Chick-fil-A locations, it will be closed on Sunday. The restaurant will be open to students and the public.

Chick-fil-A is the largest quick-service chicken restaurant chain in the United States with 1,797 locations in 39 states and annual sales of more than $5 billion.

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Chick-fil-A announces future GSW location

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BUFFALO, N.Y. (WIVB) Buffalo Developer Rocco Termini wants to open a new trendy hot dog restaurant this summer on Genesee Street made from huge metal shipping containers. News 4 told you Monday the name of the restaurant would create buzz, and Tuesday the name of the restaurant was released, Dog Style.

Termini will submit a formal proposal to the Buffalo Planning Board Tuesday and expects it to be approved.

There are thousands of shipping containers that are not being used because it costs more to ship them back to China than what theyre worth, he explained.

Termini owns the empty lot, which has been vacant for 25 years. The lot is in between the Harbor House for the Homeless and a furniture store.

He says construction should take 90 days, and timing is everything. The new restaurant should be open before Catholic Health opens their new $46 million corporate headquarters, which is about a block away.

Termini wants to attract more 20, 30 and 40-year-olds to downtown Buffalo. He plans on having unique food choices, like a lobster dog with beer and wine.

It will have a garage door that opens to the outside so it will all be exposed int he summertime, Termini said.

Recycling shipping containers for other uses like restaurants, homes and offices is becoming more popular around the country and world. Ron Cope owns Room for Rent in Tonawanda and knows a lot about re-using shipping containers.

He isnt working with Termini, but he is part of the National Portable Storage Association and says more companies and individuals are re-using the long lasting, durable containers. A Starbucks in Chicago is made from shipping containers, and a couple in Brooklyn made them into their home.

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Restaurant to create buzz with name, construction materials

MARTINSBURG - Construction has begun on a new McDonald's restaurant in the parking lot of the Old Courthouse Square shopping center off Edwin Miller Boulevard.

McDonald's USA LLC got permission in May from the Martinsburg Planning Commission to build a 4,350-square-foot restaurant on about an acre in the parking lot of the shopping center across from the Summit Bank branch.

It would have double drive-through windows, seats for 87 and 21 parking spaces.

Journal photo by John McVey Crews were busy Monday working on the site where a new McDonalds restaurant will go in the Old Courthouse Square shopping center off Edwin Miller Boulevard.

The new restaurant is assumed to be a replacement for the existing McDonald's on the north end of Martinsburg, but that has not been confirmed.

Traffic congestion caused by the new restaurant stirred a great deal of discussion by Planning Commission members. The main entrance to the restaurant would be from Edwin Miller Boulevard at Courthouse Drive.

A traffic study found the current road system could handle the additional traffic generated by the new restaurant.

West Virginia Division of Highways officials agreed with the study, stating that no changes, such as a traffic light at the intersection or turn lanes, were warranted.

Also, the plans for the McDonald's met all the city's planning requirements, leaving the Planning Commission members no alternative but to approve the plans.

Construction also has begun on a new 2,480-square-foot Taco Bell restaurant at the former site of the Casa Gonzalez restaurant on the west end of the Old Courthouse Square shopping center. The parking lot and entrance and exits for the old building would remain the same for the new building.

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New McDonald's going up in Old Courthouse Square parking lot

Seattle, WA (PRWEB) March 10, 2014

Roaring Bowl has opened in Seattle! The Gilkey Restaurant Consulting Group (TGRCG) is proud to announce the opening of this exciting, sleek Asian Hot Pot restaurant concept. Located at 516 First Avenue North, Roaring Bowl specializes in Shabu-Shabu cuisine, thinly sliced meats and fresh vegetables cooked tableside in simmering, savory stocks and finished in flavorful dipping sauces. Shabu-Shabu and other hot pot concepts, while a traditional Asian cooking method, is a rapidly growing restaurant trend in the United States.

Roaring Bowls owner was introduced to Shabu cuisine following a trip to Asia and he is now bringing his love of Hot Pot to the Pacific Northwest. The term Shabu-Shabu is derived from the swish-swish sound of the delicately sliced meats and vegetables stirring and cooking in savory pots of stock. The Gilkey Group created the brand, designed the kitchen, developed the menu and recipes, and led all management and staff training as well as the restaurant launch. The Gilkey Consulting Group has extensive experience designing and opening restaurants across the nation. Construction of Roaring Bowl began in September 2013 in this new mixed-use building on lower Queen Anne. The new building on First Avenue North and Republican features 275 condos, a parking garage and street level retail and restaurants.

Japanese Shabu is an interactive and entertaining experience that allows for personalized cooking and adds enjoyment to the dining experience. Roaring Bowls menu features three components: a Robata Grill, the Shabu-Shabu Hot Pots and Gamjatang Bowls.

Robata Grill means fireside cooking and refers to a method of cooking, similar to barbecue, in which skewered foods are slow-grilled over hot charcoal. Roaring Bowl features Robata Grilled Yakitori Chicken, Tograshi-brined Pork Belly, Korean Kalbi Beef Short Ribs, and Ginger and Shiso Skewered Salmon and lemon.

For those new to the Shabu dining experience, Shabu Hot Pots begin with the selection of the steaming broths. The Gilkey Group Chefs created six savory broths: traditional seaweed, spicy miso, extra spicy miso, Wakame, sukiyaki and Szechuan peppercorn. Using your chopsticks proteins are swished into simmering hot broths over the induction burners located at the center of each table. Protein options include Kurobuta pork belly, Painted Hills chuck eye, Andersen lamb top round, Wagyu 28-day dry aged short rib, house-made dumplings, and seafood such as salmon, calamari, clams and shrimp. All meats and seafood are sliced to order to retain freshness and texture and are all raised without antibiotics or hormones. Additionally, most ingredients are sourced from some of the Northwests finest purveyors. Accompanying the proteins is a beautifully arranged vegetable platters which includes fresh Napa cabbage, carrots, enoki and shiitake mushrooms, kabocha squash and other seasonally selected vegetables along with Japanese Udon noodles and white or brown rice. Each diner cooks all items to their liking then ladles the hot broth into their bowl and finishes with a dip in the citrusy Ponzu or Sesame dipping sauces.

The third menu option developed by the Gilkey Group Chefs is Gamjatang, a spicy Korean pork bone soup. The rich, red soup gets its aromatic flavors from simmering pork bones, vegetables and Korean peppers. Gamjatang Bowls also include rice and house-made Kimchee. Bento salads, desserts, beers, assorted sakes and teas round out the menu.

TGRCG developed this contemporary and entertaining hot pot restaurant after much research in Asian hot pot cooking. TGRCGs methodology in creating restaurant concepts is to develop an exciting brand that captures guests attention while crafting design features and operating principles that support that brand image. Managing restaurant development in this manner creates an emotional connection with the guest resulting in brand loyalty and outstanding sales and profits for years to come.

Just steps from the Space Needle, the Gilkey Restaurant Consulting Group developed Roaring Bowl, which is the finest example of a traditional Shabu-Shabu restaurant concept in the nation. Come experience this healthy, interactive experience.

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Roaring Bowl Restaurant Opening in Seattle Announced by The Gilkey Restaurant Consulting Group

Posted: Tuesday, March 11, 2014 12:00 am

New Galt McDonalds sign to be discussed By Jennifer Bonnett/News-Sentinel Staff Writer Lodi News-Sentinel |

The McDonalds drive-thru restaurant under construction at Twin Cities Road and East Stockton Boulevard has requested to erect a 90-foot freestanding sign. It will be discussed at this weeks Galt Planning Commission meeting.

If approved, there will be room on the sign for a future tenant that will share the McDonalds driveway. The shared sign will prevent another one from being constructed, which could clutter the area off Highway 99, according to city staff.

Nearby signs, including Chevrons and the Galt Village Center, are each 100 feet tall.

The Planning Commission meeting is open to the public and begins at 6:30 p.m. Thursday in the city council chambers at City Hall, 380 Civic Drive, Galt.

Posted in News on Tuesday, March 11, 2014 12:00 am.

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New Galt McDonalds sign to be discussed

AMERICUS Students at Georgia Southwestern State University will be able to Eat Mor Chikin when a new Chick-fil-A restaurant opens this summer inside the Canes Den in the Student Success Center.

Construction is expected to begin in May on the new restaurant which will be operated by Aramark, the universitys food service provider.

Were excited to begin construction of this new Chick-fil-A restaurant, which is something our students have been asking for as a dining option, said Shane Collins, Food Service Director, Georgia Southwestern State University. We had this space available and knew Chick-fil-A would be a good fit right in the heart of campus.

In October 2013, students took a GSW Dining Services (Aramark) survey selecting restaurant chain preferences. Chick-fil-A was the overwhelming favorite having received 51 percent of the vote. Boars Head deli was second. The new restaurant will feature a Chick-fil-A/Boars Head combination.

The new Chick-fil-A location will serve the original Chick-fil-A Chicken Sandwich, Chick-fil-A Nuggets, Chick-fil-A Chargrilled Chicken Sandwich, Chick-fil-A Waffle Potato Fries, Chick-fil-A Grilled Market Salad, Chick-fil-A Fruit Cup, freshly squeezed Chick-fil-A Lemonade, ice tea and a variety of soft drinks.

The hours of the new restaurant will be as follows: 10:30 a.m. to 10 p.m., Monday through Thursday; 11 a.m. 8 p.m., Friday, and 10:30 a.m. 2:30 p.m. Saturday. As with all Chick-fil-A locations, it will be closed on Sunday. The restaurant will be open to students and the public.

Chick-fil-A is the largest quick-service chicken restaurant chain in the United States with 1,797 locations in 39 states and annual sales of more than $5 billion. The chain has almost 260 licensed locations on college and university campuses and inside businesses complexes and airports.

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Chick-fil-A announces future GSW location New restaurant inside Student Success Center expected to open Aug. 1

SAN FRANCISCO -- Someone who doesnt live or work in the area around 6th and Mission might walk past the Mint Mall and miss the tiny JT Restaurant. But around the neighborhood there are many, from elderly residents to construction workers to Filipino and Latino families, who know the business not only for its home-style chicken and pork adobo, but also for its vital role as a community space.

At the center of it all is the owner and chef, Tess Diaz-Guzman, who is called Mama Tess by those who know her.

Im proud because everybody calls me [that], she says, laughing. I have a lot of nephews and nieces, but [many are] American.

Diaz-Guzman, 55, owns JT Restaurant in the South of Market neighborhood in San Franciscos central city area, with her husband Juan, whom she married in 2010. Formerly a butcher and originally from the province of Laguna in the Philippines, she came to San Francisco 13 years ago, shortly after her first husband passed away.

Her brother already lived in San Francisco and had started the Filipino restaurant in the 1990s. Diaz-Guzman and Juan took charge of it a few years ago, renaming it JT Restaurant (the initials for Juan and Tess).

Business is community hub

In SoMA, residents who are over age 65 and living alone make up over 10 percent of the population, and more than a third of them are living below the federal poverty line. The citys rising rents are squeezing nonprofit social service providers and small businesses that often times serve as a safety net for low-income seniors and families.

James Chionsini, an organizing director with the nearby advocacy organization Senior and Disability Action, says that small businesses like JT Restaurant are particularly important for seniors who are living alone. If you live in a small room, you need a community place.

Places like Tesss are an access point, he says. They provide the community with ways to survive. Many in the community affectionately call her the Mayor of SoMA, he said.

The space is used for gatherings. For instance, the West Bay Pilipino Multi-Service Center nearby has brought seniors there to sing karaoke, Diaz-Guzman says. She meets elders when she caters for community centers like West Bay, as well as Centro Latino in the Mission, and organizations like Chionsinis have used her space for receptions.

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San Franciscos Mama Tess Serves Filipino Elders Taste of Home, Community

By ELAINE KURTENBACH AP Business Writer

TANOHATA, Japan (AP) - Tens of thousands of people on Japan's northeastern coast who were left homeless in the March 2011 tsunami are shivering their way through yet another winter in cramped temporary housing, with perhaps several more to go.

Reconstruction plans are taking shape after three years of debate and red tape, but shortages of skilled workers and materials are delaying the work. In areas such as Tanohata, a fishing town of 3,800 along a scenic stretch of craggy cliffs and forests, less than a tenth of the new housing has been built. Overall, the figure is less than 8 percent completed, and less than a quarter of projects started.

As Japan's over-stretched construction industry begins gearing up to build venues and revamp aging infrastructure for the 2020 Tokyo Olympics, shortages of skilled carpenters and heavy equipment operators as well as cement and other materials, are frustrating residents and local officials.

"It's just cold, so very cold," Shio Hironai, 53, said of the hut that has served as home since the 20-meter (65-foot) wave slammed into one of the town's tiny coves. "And the roof is caving in. It has been all along."

Japan on Tuesday marks the third anniversary of the earthquake, tsunami and nuclear disasters known as 3.11 that killed 15,884 people and left 2,636 unaccounted for on its northern coast. The country has struggled to rebuild tsunami-hit towns and to clean up radiation from the nuclear crisis. It has earmarked 25 trillion yen ($250 billion) for reconstruction through to March 2016. About 50,000 people from Fukushima are still unable to return home due to concerns over radiation.

Hironai, a former fish factory worker who now helps assemble fishing lures in a workshop set up to provide jobs after the disaster, said she hopes to finally move into a new home by May. "The carpenters are just too busy. We had to find a new company to do the work."

In Tanohata and many other places in Iwate prefecture and elsewhere, groundwork is still not finished for most of the homes due to be rebuilt. Further to the south in Otsuchi, crews work until dark, rain or shine, leveling land for public housing units, a few here, a few there - wherever land can be cleared away from the most hazardous areas along the seaside.

As the 370 districts planning to resettle residents on higher ground gradually start building, competition for manpower and materials is intensifying.

The priority placed on big infrastructure such as sea walls is slowing the rebuilding of homes and communities while failing to address the region's longer term decline as younger residents leave and the population shrinks and ages, said Shun Kanda, director of the Japan 3.11 Initiative at Massachusetts Institute of Technology.

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Construction crunch slows Japan tsunami rebuilding

The Department of Healths intrepid crusaders, who for a second time stripped the great, 3-Michelin-star restaurant Per Se of its A rating this week, wont likely peel away a single customer.

Devotees of chef Thomas Kellers cuisine from Hong Kong, Paris and Abu Dhabi who booked months in advance wouldnt care if city inspectors claimed to find live tarantulas swarming over tables.

Nor should they. Neither should New Yorkers who know anything about the Ministry of Mouse-Dropping Enforcements rotten inspection system a long-running joke that was inflated to Public Nuisance No. 1 by former Mayor Michael Bloomberg and showing no signs of being rationalized by Mayor de Blasio.

By my calculations, the Health Department deploys 19 times more inspectors proportionately for restaurants than the Department of Buildings does for buildings one for every 160 eateries compared with one for every 3,075 structures.

While we read about fatal wall collapses, construction accidents and elevator mishaps, the last time I checked, no one has yet been killed by defective meat loaf.

The idea that no handwashing facility in the food prep area, one of Per Ses sins, imperils the dining millions is far-fetched anywhere: most restaurant kitchens are so small that the food prep area might be all of six feet from the bathroom sink.

Its criminally ludicrous at Per Se, which is immaculately clean by any English-language definition.

You could probably eat off Per Ses floor, observed celebrated Regency Bar & Grill chef Dan Silverman, a view widely shared by restaurant professionals flabbergasted by the situation.

Per Se was also penalized for hot food held below 140 degrees and cold food held over 41 degrees.

The temperature rules are inimical to first-class cuisine and ignorant of modern cooking techniques.

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Citys restaurant grades all about fines not health