Home Builder Developer - Interior Renovation and Design

Charley has nothing but love for the Below Deck Season 8 crew. Pic credit: @OlympicChaz/Twitter

Below Deck charter guest Charley Walters dished about his third time on the Bravo show, including why he left the Season 8 crew such a large tip.

The third time was not a charm for Charley, who also appeared on Season 5 and 6 of Below Deck. Charley and his friends have been dubbed the worst charter guests in franchise history.

Fans have shared their dislike of the group on social media. The outrage prompted Charley to defend his behavior claiming producers wanted him to be over-demanding to the crew.

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Charley, who insists he is nothing like what viewers see onscreen, talked about the reality of being on Below Deck in an interview with Decider.

One thing Charley did not know until right before boarding the My Seanna was the crew except for Captain Lee Rosbach and Eddie Lucas, were brand new to the Bravo show. Charley wasnt even aware beloved chief stew, Kate Chastain was not on board.

The lack of experience and Kate being gone are two reasons Charley believes his demands seemed so sky-high. Charley and Kate had a system, especially for his outlandish theme parties. New chief stew Francesca Rubi loved Charleys two party ideas but wasnt prepared for them.

Charley praised chef Rachel Hargrove as a person and for her really good food. He was unaware of what was going on in the galley and felt terrible watching her cry during the second episode.

I wasnt there for the omelet orders, so I didnt know how crazy they were. I actually found that funny when I was watching how much my guests were getting so picky about this. But when I saw, I felt so bad because we didnt know she didnt have the right pans, he explained to the website.

He also revealed one reason he jumped in to help out so much was that Charley had been on the yacht previously. Plus, Charley wanted to ensure his group had a good time, even if that meant him lending a hand.

Despite the rocky experience, Charley shared the crew got it together by the end of the charter. Charley legitimately felt terrible for the crew, especially after learning some of the crews challenges during the trip.

Once having all the details regarding how the season started, Charley realized his group would look like total jerks.

I realized we were going to look really bad because we were so hard on them, and so I was like, you know what, we gotta give them a big tip, Charley expressed before sharing the crew was grateful for the tip.

Charley made it clear his life is not all about the rich and famous. He lives a modest lifestyle full of philanthropy, and his love of the Olympics. The only reason he gets to vacation on a superyacht is because of Below Deck.

This is a lucky experience for me, and so Im like, I dont have as much money as you think! he exclaimed.

Charley knows what to expect from Below Deck, and also knows he has to have tough skin. The latter took a while for Charley to learn, but with the good of being on reality TV comes the bad. He simply wants to remind viewers to learn more about him before judging what occurs on television.

Below Deck airs Mondays at 9/8c on Bravo.

See the article here:
Below Deck charter guest Charley Walters dishes third time on Bravo show, talks large crew tip - Monsters and Critics

The COVID-19 virus has brought some changes to restaurants, especially in Bowman, according to the owner of Windys Bar and Grill.

The newest will be an outdoor patio on the south side of the building on South Main Street in Bowman.

It will add almost 600 more square feet of seating, according to owner Drew Henderson.

We hope to get it finished within the next month or so... weather permitting, he said, adding he doesnt know how much use they will be able to get out of it during the winter months. That is why we are kind of up against the clock.

It is going to be open but somewhat sheltered, Henderson explained.

The area will provide additional seating for his patrons but will be limited to adults over the age of 21, he said. There will be a glass door and there will also be a surveillance system monitoring the area, he explained. We wanted to work with the city and the police department and work within their guidelines.

There will be an exit only available on the patio, with customers needing to enter the area through the bar.

We are going to make it accessible to people 21 years or older. Id love to have it opened up to anyone, but it is just not feasible at this time. It will be closely watched. There will be adult beverages that will be allowed on the patio, he explained. We will be utilize it for seating and we might utilize it for some outdoor events such as cornhole tournaments. We might use it for seating for music where they could be out there listening.

It could be a place where customers could enjoy the weather when it is a nice day next year, the owner added.

With the county listed as at moderate COVID-19 risk, restaurants will be limited to 50 percent of capacity, according to Henderson. Once the patio is completed, it will be adding more space for the customers.

This spring, we will be able to start utilizing it, he said. It will also add natural lighting into the bar through the glass door, which will connect with the patio. This will increase natural lighting and I think, increase the mood.

We are just trying to stay competitive in the market, he added. We have a good menu. We have a good product.

Read the original here:
New patio to add more seating to Windy's | News | bowmanextra.com - The Bowman Extra

Sean Hastings shastings@shawmedia.com

Caption

The Creamery, located at 918 Timber Place in New Lenox, has applied for a special use permit that would allow it to expand its parking lot, reconfigure its drive-thru lane and create a new and larger patio.

The request comes as the future widening of Laraway Road project interfering with The Creamerys current patio and drive-thru lane. It was brought forward for a first read at Mondays New Lenox village board meeting.

Its new parking lot will extend further east into the grass area, which The Creamery currently owns, but does not utilize. The intergovernmental agreement states that the landscape buffer yard and parking lot island variances would not negatively impact the character of the area.

The new patio is planned to be a little over 1,700 square feet and to the east side of the building. It will have a 25-inch concrete patio wall. The new patio will eliminate a parking lot island in the current parking lot, but the expansion of it keeps The Creamery up to village code.

Before it is approved, it will have to come back to the board with a full detailed site plan.

Were hoping that things are going well over there, Mayor Tim Baldermann said at the meeting. I always notice a pretty good line going around. I know youre certainly appreciative of people supporting you during these times. Its always nice to see businesses expand in our community.

It will be brought back for a second read at a future village board meeting.

Read the original:
New Lenox Creamery moving toward new patio, expanded parking lot - The Herald-News

Sheepskin blankets, open-flame heaters and $12,000: How Farmhouse Tavern winterized their patio by building a barn

After eight years, Farmhouse Tavern finally has its own barn. The Junction Triangle restaurants new outdoor patiobuilt shortly after the province shut down indoor dining for a second time this yearis an appropriately rustic shelter, featuring element-blocking wood walls and a sloped roof, sheepskin throws on every seat and open-flame heaters between tables to keep diners warm. We spoke with owner Nancy Thornhill about the restaurants fast-paced barn-raising, and how she plans to keep things cozy (and delicious) throughout the cold winter months.

In the summer, Farmhouse Taverns patio fit 27 people, but it was uncovered and unheatedmeaning the restaurant was planning to depend on seating guests inside throughout the winter. But when indoor dining was, once again, shut down on October 9, Thornhill knew she needed to winterize the patioand fast. Thornhill enlisted construction and masonry firms to build what theyre calling The Barn. They did the work for about $12,000 in just three days. The Barn can seat 27 physically distanced patronsthe same number as the original patiobut sheltered from the elements. A corrugated steel roof has yet to be built. When that happens, were going to have a barn raising, Thornhill says, but well stagger the party so we dont have too many people.

As with many restaurants that have new, pandemic-friendly patios, Farmhouse is planning to get thematic with their winter menus, mapping out seasonally themed snacks and drinksthink mulled wine and maple syrup snow candyto get patrons into a festive mood once the snow starts to fall. One of Thornhills big ideas is raclette, the oozy Alpine dish that involves melting cheese over potatoes, charcuterie and anything else that goes well with cheese. Each table might have their own raclette grill, Thornhill says, which will actually generate even more heat to keep people warm.

Thornhill says Farmhouse will resume indoor dining as soon as the Ontario government says they can. But shes taken taken steps to ensure the restaurant is making money even in the event of further restrictions: shes now selling pantry items such as house-made ketchup and barbecue sauce, shes turned part of the space into a small bottle shop, and theres Farmhouse-branded merch for customers to bring home with takeout orders to enhance their at-home dining experiences.

Thornhill took over ownership of Farmhouse Tavern in July, and will celebrate her six-month anniversary in January by offering $6 menu items. Shes also partnered with Romero House, a charity down the street, to provide brunch service for two families that use Romeros services each weekendon the new patio, if they like. Theres research that shows that kids who sit together with their families for a meal once a week are more successful, she says. So I thought, well, thats simple. We can offer that.

Farmhouse Tavern, 1627 Dupont St., 416-936-8547, farmhousetavern.ca

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See the article here:
Sheepskin blankets, open-flame heaters and $12,000: How Farmhouse Tavern winterized their patio by building a barn - Toronto Life

This rental is located at 1827 1st Street, NW. The Craigslist ad says:

$2,600 / 2br 747ft2 Furnished 2 BD 1.5 BA in Historic Bloomingdale Rowhouse (Bloomingdale)

This is a fully furnished, recently renovated first floor apartment in a three-unit historic Bloomingdale rowhouse. A perfect location in the heart of Bloomingdale across from The Red Hen and all of the neighborhoods restaurants, bars, bakeries, and shops. You cant beat the location. Two blocks from Crispus Attucks Park and walking distance to Shaw and NoMa Metros and the 80 and G8 bus lines.

Great light with east-facing living space, open floorplan, hardwood floors throughout and well-maintained. Kitchen has stainless steel appliances, gas cooking, and a pantry closet. There are two bedrooms and one and a half baths. The second bedroom is furnished as a home office with large sofa. Enjoy time outside on your private balcony when relaxing or working from home.

This apartment comes well-furnished with modern furniture, appliances, and artwork for you to move in as soon as December 1st!

Security deposit will be equal to one months rent. Contact us to schedule a socially distanced in-person or virtual walkthrough.

Ed. Note: PoPville is not affiliated with any Rental of the Day properties. Rent at your own risk and proceed with caution as you would with all Craigslist listings.

View original post here:
Today's Rental was chosen for the location and back patio - PoPville

Enmoladas with fried eggs and queso fresco at Xochi

It all felt so normal, sitting out on the sun-dappled patio at Xochi on a recent Sunday afternoon.

Late-season roses popped from the lushly planted esplanades edging Discovery Green, silver-tipped grasses waving in the breeze. Children skipped alongside their parents on the way to the park. The musical chink of ice cubes rang from cocktail shakers wielded by some of the best-trained servers in the city.

The familiar staff faces were masked but recognizable, welcome crinkling at the corners of their eyes, nine months into Houstons complex dance with the pandemic and exactly a month since Xochi reopened after closing in March.

Guests were masked, too, as they entered and moved to their tables. So were the families passing by on the sidewalks; and the parking valets on the corner of McKinney and Crawford, near one of the entrances to the downtown Marriott hotel where Xochi lives, who took my car cheerfully, even when I explained to them I didnt have any cash for a tip.

Next time! said a guy who whizzed away on an electric scooter to marshal his forces.

1777 Walker, 713-400-3330.

Dinner & happy hour: 4-9 p.m. Wednesday-Thursday, 4-10 p.m. Friday-Saturday. Brunch: 11 a.m.-3 p.m. Sunday.

With only plastic in my pocket, I hadnt come prepared. I had already scoped out a Day of the Dead brunch that morning but passed it by when I saw the throng clustered outside. Too crowded for me, even outdoors. These days, I am seeking venues where outside tables are set apart; where theres good ventilation, lots of room and a staff well versed in safety procedures.

Xochi where I ended up on a sudden impulse filled that bill, and then some. The long, covered patio space running alongside McKinney Street had high, louvered ceilings, two rows of tables set reasonably apart, including a goodly number of two-tops for small parties. Ceiling fans churned the breezes let in on all sides.

It felt safe, unfriendly to COVID aerosols.

Not to mention that the setting was handsome, all dark woven chairs and tiny tabletop cacti and weatherized blinds rolled up to reveal the dazzling view. That verdant view alone could bring me here, so rare and welcome in a city where patio views often run to parking lots edged, if youre lucky, with a few plucky perimeter plantings.

I drank in all that sun and greenery, clutching my three, count them, three disposable paper menu sheets as if they were some rare and precious copy of the Dresden Codex. Ive always felt a bit overwhelmed by all the pages one gets at a Hugo Ortega establishment. Theres the regular menu, the happy hour menu, the seasonal special event menu, holiday menu on it goes, a cavalcade of choices.

Today, after nearly a year away from Xochi, I reveled in the options. Restaurants under chef Ortega and restaurateur Tracy Vaughts HTown group go long on service, allowing you to pick and choose a la carte from their various bills of fare, a civilized gesture. So I picked items from the brunch menu, that weekends Day of the Dead slate and their Houston Food Bank benefit $20 brunch menu.

I even ended up with some off-the-menu escamoles, those pearly, cushionly little orbs that are the Mexican answer to caviar. They arrived with lots of painterly drama: poised on black-corn tortillas, against glossy black plates and bursts of color: marigold, purslane, watermelon radish, bright green salsa albail.

Savoring the dish, after long months of home pantry cooking, I felt like a grownup again as if there were a world out there, full of mysteries, in which I might participate again some day.

A world full of miracles, too, like Carlos Chino Serranos latest cocktails. Its always difficult for me to pass up Serranos exquisitely balanced and beautiful Garden of the Pit, in which Mezcal and Oaxacan gin meet elderflower and lime, tinted in a dark flush of activated charcoal and tortilla ash, capped by snowy egg white and charcoal calligraphy.

But Serrano had an autumn surprise dreamed up, too: an as yet unnamed combo of Mezcal, cognac, Pimms, date pure and lime. Its warm ocher shade was echoed on the underside of its coupe glass by a dusting of turmeric with the Xochi name picked out in relief. I kept forgetting not to get my fingers in the turmeric, which was part of the entertainment for me, although I suspect this decorative detail may be in for retooling.

So captivating was this cocktail that the couple seated across from me inquired about it, and they ended up ordering one, too. It was one of the little social exchanges restaurants foster that made me feel like a part of the world again, too.

Ive been missing oysters in my seclusion, so I ordered a half-dozen of the wood-fired Ostiones al Lujo with a crackle of buttery bread crumbs and yellow mole lighting up the marine flavors, and a bed of magenta-tinted salt to set them off visually.

I wanted greens. They arrived in the theatrical form of ensalada de calabaza, in which a smoked squash (!) dressing outlined dark lettuces, apple slivers and crescents of roasted squash, with caramelized walnuts and blue cheese for pop. Dang, it was good.

So were my enmoladas, an elemental enchilada variant in which the tortillas were simply rolled in dusky pasilla-chile mole and folded up alongside sunnyside eggs with queso fresco, a shaved beet cornet, slabs of caramelized sweet plantain and a toasted hoja santa leaf as adornment. A simple basic idea in an elegant guise, one of the hallmarks of Ortegas cooking.

I even got a couple of items from the Day of the Dead menu to take out for later. Most spectacular was an Angus rib-eye grilled medium-rare, sauced with Xochis stirring mole negro and escorted by a knotty pan de muerto, its sweet dough swirled with a huitlacoche glaze.

That was the kind of brilliant idea that has always kept me eager to see what Ortega and his gifted team will dream up next.

It made me thrilled all over again to be in Houston, on the patio of one of the citys best restaurants, and for the moment fully alive.

food@chron.com

Alison Cook - a two-time James Beard Award winner for restaurant criticism and an M.F.K. Fisher Distinguished Writing award recipient - has been reviewing restaurants and surveying the dining scene for the Houston Chronicle since 2002.

Read the rest here:
Patio Report: Alison Cook says Xochi in downtown is a thrilling adventure - Houston Chronicle

Beausoleil has been a Baton Rouge staple for years. New owner and local restaurateur Stephen Hightower wasnt going to let that change.

When the restaurant closed for several months this summer and Hightower took ownership, his City Group Hospitality team quickly got to work. And when it reopened last week, diners got their first glimpse of the reimagined restaurant.

City Group renovated the inside and expanded the patio area along the right side of the buildings exterior. They renamed the restaurant Beausoleil Coastal Cuisine and reinvented the menu to match. While many of the original beloved menu items are still served, Hightower and his team decided to focus more on seafood.

Coastal cuisine allows you to work with a lot of food, Hightower says, from the French coast to the Italian coast to our coast.

At the raw bar, that includes crudo, oyster shooters and a Seacuterie Board of smoked fish and fresh sashimi. Elsewhere on the menu, youll find truffle-fried oysters, a lobster roll, a fried flounder sandwich, and entrees like a hearty cioppino accented with squid ink linguine and fennel cream sauce. For the meat lovers, dont pass up the Beausoleil Burger with caramelized onion jam or the bone-in butter-cured ribeye entree with foie gras and black garlic compound butter.

And in the spirit of its other projects like City Pork and Rouj Creole, City Group has revamped the restaurants interior with a design thats at once polished and fresh.

We figured wed put our City Group Hospitality spin on things, Hightower says. We just wanted to give it a fresh new look.

The first noticeable change is the spaces brightness. The rooms have been painted white to allow natural light to bounce off the walls. Chairs and booths have also been upholstered with a fresh green color to up the vibrance of the rooms.

The most eye-catching feature, however, is the raw bar. Located to the right of the entrancewhere the restaurants original, compact bar area once wasthe colorful, airy space greets diners as soon as they arrive. It has been opened up to offer more bar seating and a glass window providing a view of the oyster prep. It offers a bit of entertainment to anyone seated at the bar, and its metallic finishes, globe pendant lights and green-tiled countertop help modernize the space.

Local artist Ellen Ogden custom-painted much of the art in the restaurant, including a mural of pearlescent oysters and paintings inspired by Louisianas pre-pandemic festivals.

Keeping with this theme, Cajun cooking memorabilia and decor cover the walls, including antique dinnerware and vintage-style art.

The new patio is fenced in and offers a nice, quiet space to dine with elegant, white-tablecloth-dressed tables, wicker chairs and a large umbrella for shade.

It was a natural move, especially with the pandemic, Hightower says of the outdoor seating. It gives people a comfortable, safe space.

Beausoleil may have a new look, but the atmosphere of community and tradition is still the same.

Beausoleil is at 7731 Jefferson Highway and is open Monday through Thursday, 11 a.m.-9 p.m.; Friday, 11 a.m.-10 p.m.; Saturday, 10:30 a.m.-10 p.m.; and Sunday, 10:30 a.m.-8 p.m.

Read more from the original source:
Beausoleil has reopened with a new look: a bright, contemporary interior and spacious patio - 225 Baton Rouge

As indoor dining remains a restricted pastime, longtime LA restaurants Nate N Als and the Apple Pan built outdoor seating this week. These iconic spots are the latest restaurants to convert outdoor spaces for dine-in guests, a now-regular adjustment to accommodate customers during the coronavirus pandemic.

West LAs Apple Pan converted a parking lot behind the restaurant into an outdoor dining space with 13 picnic tables and umbrellas. Customers will order at a takeout window on the side of the restaurant. Beverly Hills 75-year-old Nate n Als built a patio space with 15 tables in front of the restaurant. The patios tables are divided by barriers.

Its especially good news for Nate N Als after its future became uncertain over the last few years. In 2018, it was rumored the family planned to sell and potentially close. A group of LA celebrities saved it. Nate N Als closed in March, then reopened in May.

Seating at both restaurants is first come, first served with the same classic menus.

In other news:

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Excerpt from:
LAs Nate N Als And Apple Pans Don New Outdoor Seating - Eater LA

Since August, local business Mike Ds BBQ, owner Michael De Los Santos (Mike D) and his wife Gloria, have been featured on the new Discovery Channel series, I QUIT. Over the course of one year,I QUITfollowed six sets of hopeful entrepreneurs as they leave their steady incomes and retirement plans behind, going all-in on their dreams of launching their own businesses. Along the way, they were mentored by three successful business leaders who have each built empires of their own Harley Finkelstein, president of Shopify, the global commerce platform powering more than 1 million businesses around the world; Debbie Sterling, CEO of the award-winning childrens multimedia company, GoldieBlox; and Tricia Clarke-Stone,entrepreneur, author, innovative marketer, and co-founder/CEO of the award-winning creative and tech agency, WP Narrative_.

Mike Ds BBQ is an award-winning line of signature BBQ sauces and all-purpose dry rubs. The business is the result of a long process of Mike refining his sauces and rubs to meet his desired flavor and then share it with the world. In 2009, a spicy version of the sauce was entered into a competition for amateur sauce makers in North Carolina. The spicy BBQ sauce came in3rd placeoverall and 2nd in its division. Since that time, friends and family encouraged Mike to take his product from the backyard to the masses.

Read more:
Grab some food and drinks inside Durhams Igloos on the Patio - CBS17.com

The Infrared Patio HeatersMarket report considers the major factors accountable for driving the growth of the Infrared Patio HeatersIndustry, in addition to the key hindrances and challenges. Moreover, the Infrared Patio HeatersMarket report analyzes the industry from a 360-degree perspective. It takes into account the supply side and demand side, which allows the users to go into the minute details of the entire ecosystem of the market.

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Major Players of the Infrared Patio Heaters Market are: , Dimplex, Cukurova, Symo Parasols, Optima Heaters, Fire Sense, Infratech, Lynx, Ambiance, Bromic, Dayva, Endless Summer, Patio Comfort, Solaira,

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Basis of applicationsHome UseCommercial Use

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COVID-19 Impact on Infrared Patio Heaters Market Projected to Deliver Greater Revenues By 2025 - Illadel Graff Supply