Next time you are in Raleigh, North Carolina you might want to read this article https://www.astrologychartsonline.com/ as it reviews three restaurants. The story behind Neomonde Mediterranean Raleigh is a great story about four brothers who immigrated to the United States and achieved their American Dream.
Mama Mia Italian Cuisine is located just twenty miles away from downtown Detroit, Michigan. It is a family business that was started by two brothers, John and Chris in November of 1976.
The brothers first came to America about sixty years ago. They landed on the shores of New York where they eventually decided to settle in Detroit. Using hard work ethic, they wanted to achieve the American Dream to open their own restaurant. They achieved that after several years learning the ins and outs of the restaurant business by opening their first pizza place.
Prior to purchasing Mama Mia Italian Cuisine, they had opened several restaurants that were a big success. As their family grew, they utilized them in their restaurants so the whole business is proudly a family business.
They have over one thousand reviews on the world wide web garnering them a four-point-four-star rating. That is because they are committed to providing the finest in Italian food to their clientele.
Located at 3401 Riopelle Street in Detroit, Michigan is Amore de Roma. It is located in the historical Roma Café building that was built by the Marazza Family in 1888. The building catered to farmers and vendors of Eastern Market area of Detroit. In 1980, it officially became the Roma Café.
Morris Sossi and John Battaglia purchased the Roma Cafe in 1918. It was run by the Sossi family until 2017 until the Executive Chef, Guy Pelino, purchased the property in July of 107. He remodeled the restaurant and re-opened the restaurant naming it Amore de Roma.
This unique restaurant holds privet events and can cater special events as well. With a four-point-three-star rating they have over seven hundred positive evaluations online.
La Lanterna is located in Downtown Detroit, Michigan. It is part of the DaEdoardo Restaurant group that was founded by Edoardo Barbieri. They have five restaurants in their group that are all run by family members.
At the end of World War II, Edoardo immigrated to Detroit. He had served in the Italian army in North Africa where he was captured and sent to the United States. He was a prisoner of war in several locations including Fort Wayne, Las Vegas and Detroit. Edoardo was assigned Mess Hall duty where he honed his skills learning to cook.
Edoardo and his fiancé moved to Italy after the war where they married. They came back to the United States with authentic Italian recipes and the dream of opening a restaurant of their own.
They worked in restaurants around the area for several years before opening La Lanterna in 1956. Thirteen years later, their son Ed joined the business where he and his father talked about opening more restaurants in the future. They achieved this dream in 1978 where they opened Da Edoardo in Groose Pointe Woods.
As their children grew, they worked in the family business and went on to open their own restaurants. La Lanterna gets a four-point-five-star rating with over four hundred posts on the internet.
Working in the greater Detroit, Michigan area is Detroit Hood Cleaning Pros. They have hood cleaning technicians who are professionally trained and are bonded. Commercial kitchens are not just limited to restaurants, there are commercial kitchens in hotels, hospitals, schools, senior centers and more.
In 1886 and 1887, an Israeli archeologist took a chunk of concrete to his lab. The concrete was discovered in Jericho when a bulldozer dug up some ground that was to become a motor speedway. He did some testing on the concrete which was polished and brown and determined it was a lime concrete dating back to 7,000 BC.
Concrete polishing is quickly gaining in popularity as it is beautiful and very durable. Patterns can be made in the concrete like logos of sports teams or geographical patterns. Concrete polishing is used in both residential and commercial buildings inside and out.
When doing concrete polishing, most installers like to use an apply dye. Apply dye is predictable and less mottled the other dyes on the market. They will apply the dye prior to the final polishing. They then add a densifier to bring out the rich colors of the dye.
Another type of polishing is called dry polishing. This process was first discovered in the 1990’s when a contractor hired some workers to polish a concrete floor. He left the property for a period of time and when he returned, he was shocked to see the workers were dry polishing the concrete. Once they removed the dust, however, the surface was beautiful.
The process of apply dye and dry dye is up to the contractor who has it installed. The apply dye is does require several sanding passes over the concrete. They use a grit metal-bonded diamond each time that gets smaller and smaller to smooth the surface. This will cause a lot of slurry that needs to be collected and disposed of environmentally. The machine that is used for dry polishing has a vacuum built into it and it picks up the concrete dust as is polishes the surface.
Concrete polishing can be done on old and new concrete. However, older concrete can have cracks, stains and dents that need to be fixed. Removing stains can be a lengthy process as a degreaser needs to be added and left on the surface for a period of time before it is removed. In some cases, the older concrete may be too damaged, and a two-inch topping may need to be poured on the existing slab.
New concrete is a sounder product as it is poured to its full depth which prevents cracks by taking advantage of its structural strength. In either case, when concrete is poured, it must sit for a minimum of twenty-eight days before it is completely cured.
Concrete polishing has many benefits in commercial use as it is more cost effective to install. It will resist marks from forklifts, tires and staining when oils or chemicals are spilled. They don’t need to be polished with waxes or messy coatings and can be cleaned with a damp cloth or mop. The other benefit is the surface reflects light brightening office building, public facilities and hotels which save energy by using less lighting.
All Around Surfaces has been in the concrete polishing business for years in the Sioux Falls, South Dakota area. They have installed flooring in shooting ranges, church lobbies, garages – both commercial and residential – as well as cabin floors in recreational areas.
Just a little over seventeen miles from Tampa, Florida is a popular Mexican restaurant called Red Mesa Restaurant. The Chief Executive Officers and Founders are Peter and Shawn Veytia. They come from a strong background of successful restaurants and wanted to share Shawn’s family recipes that were handed down from generation to generation.
Along with their two sons, they have opened not only Red Mesa Restaurant, they put the Red Mesa Cantina in the downtown area of St. Petersburg and Red Mesa Mercado in the Edge District.
The Executive Chef, Chris Fernandez, grew up in the Mexican town of Oaxaca. He spent hours as a child in the kitchen then apprenticing with some of the best chefs in Mexico. His love and passion for Mexican food and traditions makes him the perfect Chef for the Red Mesa Restaurant.
They get great reviews on the internet with close to two thousand posts to date. Their four and one-half-star rating keeps the locals coming back and visitors excited to taste authentic Mexican food.
Xtreme Tacos has two locations, the brick and motor restaurant that opened the end of February of 2017 in the Soho district of Tampa, Florida. Their food truck hangs around the Seminole Heights area.
Chef Uzi’s hails from Tijuana, Mexico and loves to create new dishes with a Mexican-American twist. His mother can be seen making handmade tortillas from mesa. For those of you who love corn on the cob, you have to try Xtreme Taco’s corn on the cob. In the tradition of street food, the food truck is always busy. They post their times and locations on Facebook.
Even though they have only thirteen evaluations on the world wide web, they have close to a five-star rating. Some of the evaluations say it is some of the best food they have ever tasted.
Besito Mexican Restaurant is located at 205 Westshore Plaza in Tampa, Florida. Besito means “little kiss” in Spanish and was opened in 2015 by restaurateur Chris Sullivan. Chris is the founder of wildly popular Outback Steakhouse that is now in cities all across the United States.
Chris was inspired to open Besito Mexican Restaurant when he visited John Tunney’s Mexican restaurants in Long Island and Hartford, Connecticut. He envisioned it to bring the long-needed taste of Mexico to the area and create a space where people can celebrate Cinco de Mayo.
The internet shows over seventeen hundred posts giving him a strong four-plus star rating. From their house made warm chips and chunky salsa to their pomegranate margaritas, the polished casual dining concept keeps patron coming in over and over again.
Tampa Hood Cleaning Pros has been serving Tampa, Florida and surrounding cities for years. Their team of professionals are trained and bonded for hood cleaning. Hood cleaning is the process of removing grease and grime that is sucked up in the commercial kitchen exhaust system. The hood removes airborne particles from the kitchen like smoke, dust and grease. If the hood is not cleaned on a regular basis, the grease can build up and cause a fire hazard.
A sole proprietorship is considered a business that is the same as the owner. An entity has not been created, so all assets and liabilities belong to the owner which could be a problem if the business fails.
- Proprietorships make up the majority of businesses in the United States
- As a business, it is considered a common law
- If the owner dies, the business will either cease to exist or can be passed down to heirs.
- Since the business is the same as the owner, the personal liability is unlimited. The owner is on the hook both fiscally and legally.
- There are no stockholders, partners or board of directors
- The owner may find that financing the business is limited and has to reinvest profits.
Here are Some Advantages
- It is easier to start up and get the business running as there are no entity filing requirements.
- The business owner can make all of the decisions, so it can be simple to operate.
- They can register a trade name.
- The owner is responsible for all taxes personally – the business does not file a tax return.
Here are Some Disadvantages
- In the event of a law suit, the owner’s personal assets are on the line.
- It does not live on if the owner dies – it passes on to the heirs who can continue with the business, restructure the business or close the business altogether.
- Many times, owners finance the business by dipping into their savings or borrowing money.
Here are the Tax Implications
- All of the profits of the business are claimed on the business owners’ personal income tax. They use the Internal Revenue Service’s Form 1040, or Schedule C-EZ in addition to the Schedule F and once in a while the Schedule E.
- The business owner is liable for Self-Employment Tax – Suggested read would be the IRS Publication 533.
- The business owner is liable for the quarterly tax payments.
- The owner will need to file for a Federal Tax Identification Number on form SS4 if there are going to be employees.
The information provided on this article is not legal advice. A business owner needs to confer with their Certified Public Accountant or qualified attorney. There are many different types of business entities to choose from. When opening a business, it would be prudent to explore all of the choices to be sure a business owner is covering all bases.
Wyoming Discount Registered Agent, Inc. has been working with businesses all across the United States. They are licensed with the state of Wyoming to help businesses incorporate in Wyoming. There are many advantages to incorporating in the state of Wyoming. One of the advantages to incorporating in the state of Wyoming is if there is a law suit and you are doing business in another state; the suit will have to be tried in Wyoming. This can be costly, so most lawyers will not pursue a case in Wyoming. Another benefit is they do not keep physical records of the corporation so they do not share information with the Internal Revenue Service.
Have you ever been to Washington DC? I have been there three or four times and it is an amazing place to see. The first time I visited, I took my son who was about twelve or thirteen. I knew I was going to be in meetings for the most part, so I showed him how to take the subway to get around. He did pretty good exploring Washington DC without me.
We did have one day to take in as much as we could, so our first stop was the Capitol Building. We got to do a tour of the Congress and Senate buildings thank to our then Congressman, Jim Gibbons. He had one of his staffers walk us around and see the amazing building. We were able to go to the Library of Congress, see the Vietnam War Memorial and walk up to the statue of Lincoln.
It truly was a memorable visit that I am sure neither of us will forget. One of the things I noticed was the array of restaurants and bars surround the area. The competition must be great, so I have picked out three Gastropub restaurants to review.
The Blue Duck Tavern has an inviting warm and rustic environment. It features handcrafted wood furnishings which includes a twenty-nine-foot-long Windsor bench. Tapping into local purveyors and farms, they feature a market-based menu with time-honored cooking methods and modern technology.
Located on 24th and M Streets, Blue Duck Tavern has brought together the finest team to make your meal memorable. General Manager, Joseph Cerione, has over fifteen years of hospitality experience. He has working in many upscale restaurants from La Jolla, California to Miami, Florida.
Recently appointed Executive Chef, Adam Howard, grew up in Pell City, Alabama. In 2006 he graduated from the Culinary Institute of America in Hyde, Park, New York. From there he worked in many high end restaurants around the East Coast. He even launched his own mobile kitchen offering creative street foods from all around the world.
Coleen Murphy, who is the Pastry Chef, came from Kingston, New York. Graduating from Johnson & Wales University, she was one of the seven members of the Hyatt Corporate Pastry Specialist team who crafted their own chocolate for the Hyatt Hotels which is now used company wide. Hotel F&B Magazine recognized Chef Murphy as one of the “Top 25 Hotel Pastry Chefs to Watch” in 2018. Their internet rating is over four stars with over six hundred comments.
At Heritage Brewing Brewpub and Roastery in Arlington, Virginia, beer is their beginnings. They have a giant assortment of beers on tap that show off their brewing ability. From Sours, Lagers, barrel aged beers and Ales they craft a new beer every week. They even can and bottle the majority of their beers, so patrons can take some home.
The second love at Heritage Brewing Brewpub and Roastery is coffee. Using their Veritas cold-press they offer their coffee to enjoy in house or grab one of their twelve ounce singles or six packs to go. They even sell the beans they roast in-house that guests can purchase to make their own coffee at home.
Using only locally-sourced seasonal ingredients they offer an assortment of vegetarian, poultry and seafood courses. These meals are prepared using their brewing and beer ingredients to add subtle flavors. Join them for breakfast, lunch and dinner or perhaps a quiet brunch on Sunday.
A big fan of John F. Kennedy they have crafted their own Mission Statement to read “To not only brew the best beer possible, but also; live for one another, serve our fellow countrymen, craft with pride, and wherever possible, give back to those in need, especially those who have given everything for their country.” With that attitude I see why they have a four-plus star rating on the web.
Rose Previte is the owner of Compass Rose. She grew up in rural Ohio helping her mother in her catering business and helping her dad to made sausage. Rose and her husband traveled abroad from 2009-2012 exploring over thirty countries and finding a passion for unique food and culture.
When Rose returned to Washington DC in 2012 her dream was to create a restaurant that would feature her knowledge of food world-wide. They feature a large array of international street food that can be enjoyed with one of their exotic wines, quirky beers or handcrafted cocktails.
The back yard of the Compass Rose is fashioned after a North African-style Bedouin Tent. She got her inspiration when she stayed in one in the Sahara Desert. She enjoyed the amazing markets and road camels. They offer two dinner seating Monday through Saturday. You can reserve it for six to eight people. The meal has a fixed price of seventy dollars, excluding tax and gratuity and you can order your drinks a la carte.
Located at 1346 T Street NW, Compass Rose is sure to be an experience you won’t forget. They don’t take reservations for their main dining area so get there early to enjoy the best meal possible. With over a four and one-half star rating, I am sure you will want to be one of the over four hundred people who have posted their experience on the internet.
This article has been sponsored by Washington DC Hood Cleaning.
Restaurant Hood Cleaning is a really interesting, low visibility business that has decent profits and is a necessary service for restaurants and commercial kitchens of all types. My story of becoming involved in hood cleaners businesses started about three years ago on Facebook…
I was looking to shut down my technical recruiting business because I really hated recruiting. Seriously hated it. My category of recruiting was to work with companies that needed software engineers. I would have to find the companies to work with, strike an exclusive deal with them, then find software engineers and strike an exclusivity deal with them. Then match them up. Ugh. Problem was that most of them were willing to lie and not give you exclusivity and you’d end up competing with other recruiters for the same candidates and for the same company. It was a waste of time and very insulting.
So, I wanted to bail and find a business that I could do on my own. And I wanted to be able to protect myself from the liars and cheats that I could see in business.
I found the concept of generating internet leads to small, local businesses. It was about doing marketing that they could not do for themselves. Mostly. Sometimes, it was not that they couldn’t do it themselves as much as it took too much of their time to do it for themselves.
I started doing the work for typical service businesses that could use the help: carpet cleaners, towing companies, plumbers, window tint installers, etc. I found that this was okay but I was seeing too many of my counterparts trying to make a living in the same market.
I simply prayed to run into a niche that would be my own. A niche where I would really enjoy the personalities of the company owners. A niche where the market was not already flooded with people doing the same services as me. I knew that if I found a niche like that – I’d have a head start in becoming the marketing leader for that niche.
Then it happened. On Facebook, someone that I casually knew from talking about life and politics reached out to me about my marketing business. The guy’s name was Michael and we chatted by IM for about 20 minutes before we put together a phone call and talked about his challenge.
Michael told me that he’d paid $5000 for a website and was getting 1-2 leads for new business per month. He said he was also paying $250 a month for SEO services which seemed to not be working. When I asked what his business was, he told me that he had a restaurant hood cleaning business.
I didn’t tell him, but at the time he told me about his hood cleaning company, I didn’t have a clue what hood cleaners did. I didn’t ask him to explain it – I simply asked him to send me a link to his website and I said I would do a competitive analysis and layout a blueprint for him to move forward and fix his marketing issues. I told him that the blueprint would cost $500. I also told him that if I saw no ways to fix his online marketing issues – I’d give him back 50%.
How I created the Restaurant Hood Cleaning Digital Marketing Blueprint
He agreed and used Paypal to send me $500. Then I did a deep dive into the world of restaurant hood cleaning and into his local market, and then into his marketing issues.
My analysis got me really excited about his hood cleaning business. He was in a pretty large market. He had a terrible website, and he was a guy that was anxious to do a lot more business in his local market.
My deep dive did not make me an expert hood cleaner, but it certainly allowed me to see how they market their services, the profitability of their companies, and how I could leverage the internet to generate commercial kitchen exhaust hood cleaning leads that could quickly convert to new clients.
I went back to Michael and explained my findings in a screencast video. I was able to show him the issues with his website (not how it looked, but why it did not make his phone ring). Also in the video, I covered how search engines worked and how all of his competitors were ranking far better than him in the search engines.
The other portion of my hood cleaning digital marketing blueprint was to lay out the steps to fix his website and how to get it to rank in the search engines with the final result being that his phone would start to ring with calls coming from restaurants that needed immediate hood cleanings.
Michael truly appreciated the report and told me that he’d rather pay me to get him the results rather than follow the hood cleaning digital marketing blueprint himself. So we agreed to a reasonable monthly investment and I went to work.
Within 90 days, we generated 120 phone call leads for hood cleaning. Suddenly Michael’s business became really strong in the market and further success was imminent.
After our hood cleaning, digital marketing blueprint had been in place for about 6 months, Michael told me that what I had done for him and his business would allow him to retire someday. I was excited for him and flattered that I was able to help him to achieve this.
The other day, Michael invited me to come to spend a day with him. We went tailgating at a college football game and then attended the game. While we were together, Michael told me that he was in a position where he could sell the business for a healthy profit or he could keep it and turn it over to his lead hood cleaning technician to run and split the profits with him. He says he’s leaning to the latter choice because he really wants to stay involved and mentor the kid.
So, in the course of those few years of working with Michael and his hood cleaning company, I had also started working with other restaurant hood cleaning companies nationwide. My hood cleaning digital marketing blueprint is now being used in companies from Seattle to Miami. We have over forty hood cleaning companies on board and we’re adding more every month.
Most recently, we’ve been opening relationships with companies in the centre of the country and in the Southern States. I think that our Nashville restaurant hood cleaning client is going to be huge and we just started on that location 30 days ago. But we are looking at the whole state of Tennessee as having massive potential. The amount of Nashville restaurants isn’t as high as some other places we do business but I still feel strongly about it.
Our hood cleaning digital marketing blueprint is being perfected every month. Mostly, is this tied to restaurant hood cleaners allows us the insight to make adjustments that improve results for them. So we adjust for our current clients and start with the new adjustments for the new clients that we onboard to our system.
One of the things that we’ve learned that can make a huge difference is the way that the hood cleaning companies answer their phones (if the answer them at all). We found through some of our tests, that if a hood cleaning company lets their incoming phone calls go to voicemail, 80% of those callers move onto call the next company on their list and the lead is lost.
Our hood cleaning leads are precious. We set it up to get people that have immediate hood cleaning needs. They might have an insurance inspection, or a fire inspection, or a city inspector coming. They may have inadvertently neglected their restaurant exhaust hood and hood filters. They are looking for results NOW. So, if the hood cleaning company lets their call to voicemail – they’ve lost their chance to grab this restauranteur as a new client.
As part of our hood cleaning digital marketing blueprint services, we’ve also audited phone calls in order to coach owners or their staff on how to answer the phone correctly and to land more business. These audits have taught us a ton and helped to increase profits by massive amounts. The mistakes we’ve seen on initial phone calls would shock you.
We recently had a client tell us that they were giving up on using the internet for leads because their salesperson could not close any internet leads that came there from the restaurant hood cleaning website. So they would not invest in our program. We offered to do a phone audit and listen to the incoming calls to their company. We recorded calls for 30 days and listened to every call. We found that the potential hood cleaning clients were not the problem. They had set themselves up to fail by putting someone completely untrained in sales or customer service to deal with these hood cleaning calls.
It was a TRAIN WRECK. This person answered the phone like he was being totally interrupted and he took no interest in what these callers wanted. It was painful to listen to these calls. Dozens of wasted opportunities and all it would have taken was to teach this guy how to listen and set up appointments. Instead, 75% of the callers sounded annoyed by him and did not move forward. The rest set up appointments for quotes and never got them. That was no way to make money in hood cleaning.
The best way that I explain this to restaurant hood cleaning company owners is simply this – when a lead comes in for hood cleaning, you’re probably dealing with a restaurant owner or manager that’s business lives and dies based on customer service. If you were in their restaurant and the food server acted as though you were an annoyance to your day – what would you think of that restaurant? Would you care if the food was good? Or would the experience be enough to send you to a different restaurant? Now, put that on the front end of the experience with your hood cleaning business. Are you happy to be helpful? Are you really listening to your clients’ wants and needs? Do you have a serving attitude? If you don’t, fix this problem IMMEDIATELY. You don’t want to put a hood cleaning digital marketing blueprint into place and have someone botching all your new phone calls.
I have more tips than I can put into one article – so I’m going to close out this article here. I’m glad you found it and read it. If you have any questions, you can email me at [email protected] or contact me through my website at https://hoodcleaningmarketing.com.
If you’re in the restaurant hood cleaning business and you want to discuss potential growth for your company, let’s set up a time to talk. I always look forward to these conversations.
Restaurant Hood Cleaning Defined
From Wikipedia: Restaurant hood cleaning is the process of removing grease that has accumulated inside the ducts, hoods, fans and vents of exhaust systems of commercial kitchens. Left uncleaned, kitchen exhaust systems eventually accumulate enough grease to become extreme fire hazards. Exhaust systems must be inspected regularly, at intervals consistent with usage, to determine whether cleaning is needed before a dangerous amount of grease has accumulated. Sometimes referred to as kitchen exhaust cleaning, in the USA, most people in the restaurant business simply refer to this as restaurant hood cleaning and the operators that do the work are restaurant hood cleaners.
Restaurant Hood Cleaning Marketing
Formed in 2016 to specifically help restaurant hood cleaning company owners to increase profits and gain back more of their personal time through smart online marketing in order to gain new clients without cold calling. Our plan is to have restaurant managers and owners to call in and request hood cleaning services.
Our secondary goal is to retain more restaurants so that their restaurant hood cleanings are scheduled frequently for retention and a solid, profitable relationship.
Hood Cleaning Marketing
PO BOX 100
Carson City, NV 89702
Thank you to https://www.americasbestwaukegan.com for allowing me the opportunity to guest post about my business passion!
Public was opened in 2012 by Brooke Russell, Travis Russell and Drew Thompson. Their mission was to create a local gastropub using regional vendors. Their craft beers and handcrafted cocktails are a cut above surrounding restaurants. Located near the Old Town’s largest outdoor music venue, Public at the Brickyard is a restored warehouse with an atmosphere that is perfect for lunch, dinner and gatherings with old friends.
Public is a perfect place to have your next event. They love doing corporate events, charity events, concerts, weddings and more. Their venue is so unique you need to book your event at least two weeks out.
Brooke, Russell and Travis have vetted local suppliers to use only the best. For their Bakeries they have chosen Crust and Crump Co to make their bread for their sandwiches. La Tradicion Tortilleria create their corn tortillas for their gluten-free brisket tacos. Brioche, croissants and baguettes come from the Bagatelle Bakery and their fresh pita bread is supplied by John’s Pita Bakery.
To name a few of their meat producers, they use Yoder Meat for their award-winning exotic meats, cheeses and smoked meats. AGA certified grass fed lamb and beef come from Graze the Prairie. They even have a supplier for their rabbit, the Rare Hare.
Okra, micro-greens, tomatoes and fresh herbs are supplied by Kan-Grow Hydro Fam and Home Grown Kansas supplies them with all naturally grown produce.
Locally owned family market, Lovera Cheese, provides them with award-winning sausages, quality recipes, cheese and Italian import on their Dairy list. The Jumping Good Goat Dairy produces artisan farmstead goat cheese.
Tapping into several local breweries, Free State Brewing Company became the first legal brewery in 1989 in Kansas in over 100 years. They use Wheat State Winery for wine who had the honor in 2012 to be named “Kansas Wine of the Year”.
No wonder they have four point four stars with fantastic reviews!
Dempsey’s Burger Pub has four locations in Kansas. They are located in Wichita East, Lawrence, Kansas City and the one I am reviewing Wichita-Clifton Square.
First a little about Clifton Square. Clifton Square features a collection of Victorian-era houses remodeled to a dining and shopping village. You have many choices for dining so look closely to Dempsey’s Burger Pub. While you are wandering around the various shops and eateries take not of the locally-created murals. Be sure to look in the out of the way places to see some of the most unique murals.
Dempsey’s Burger and Pub serves exactly what you expect from a gastropub. Their burgers are mouthwatering stating with their signature House Kobe with shallot marmalade, tomato confit and local micro greens. Or try the Hot Hawaiian Kobe with what else – pineapple-jalapeno chutney, thick cut bacon, Bibb lettuce and spicy Sriracha aioli on a pretzel bun.
If you are looking for a cheaper meal their Black Angus burgers will fit the bill! Try their Egg Burger with an Angus patty, fried egg, this cut bacon and Swiss cheese. Their Bleu Burger is one of my favorites with Maytag bleu cheese, shallot marmalade and thick cut bacon. For those of you who prefer fish, try the Salmon Burger with fresh caught, never frozen salmon filets topped with lettuce slaw and Nana’s sauce.
Their variety of Fries will please even the most picky of eaters. Be boring and try the Regular Fries which are cut in house and lightly salted. But, I would prefer the Truffle Fries which are tossed in truffle oil, parmesan and parsley. Ever have Duck Fat Fries? Yep, these house fries are lightly salted, tossed in duck fat and sprinkled with parsley.
Dempsey’s rates four stars with over two hundred reviews.
Lastly there is The Anchor with four stars and over one thousand reviews. The Anchor was founded in 2004 in the Douglas Design District where Downtown meets Old Town Wichita. Named Kansas’s Great American Beer Bar in 2018 by Craftbeer.com readers, this gastropub features an ever-changing selection of fifty-nine craft beers.
Most popular dishes include Burn Notice Hot Wings (I really liked that show), The Haystack, Dos Tacos and don’t even not try their Reuben. They believe it is the best in town.
They are always featuring beer tastings and community events so be sure to follow them to keep up on their events.
Did I mention they are not only a bar and grill they also have a butcher shop next door. Using only locally sourced premium meats, cheeses, produce and dry goods you can be sure you are getting the finest freshest food in the area. Need a present for a friend or client? They also have a variety of gourmet gifts.
This article has been brought to you by Wichita Hood Cleaning Pros.
By now, I have reviewed a LOT of restaurants in Tampa. I am very familiar with the cuisine, and I have been there as restaurants come and go. My opinions on the best restaurants in Tampa are always changing, so it helps to stay up to date on my articles. Unless you like eating at bad Tampa restaurants that aren’t good, of course. These three are different from any past one that I have reviewed, because nobody wants to hear about the same restaurant multiple times in a row. Plus it helps them garner more positive reputation.
Bayshore Mediterranean Grill serves the best Mediterranean and Middle Eastern food that I have had in a while. Located near the Ballast Point neighborhood in Tampa, if you live there then you should be satisfied for a while. It would be nice to live in an apartment above a restaurant, so I could just head downstairs, get some food, and head back up to eat it. Bayshore is one of the few restaurants in Tampa with so many different things to order that it’s hard to get the same thing over and over.
I think that a lot of people recognize Bayshore Mediterranean Grill for their baked hummus, which I also happened to have the pleasure of trying. To accurately summarize it, the baked hummus was amazing. But I have also enjoyed ordering other items in the past, such as the salads and the Cold Dip Platter. Also, if you are a bread person, then you will be in heaven. I’m not sure what the chefs do to that hot bread to make it taste so great but is always the highlight of my evening whenever I eat at Bayshore Mediterranean Grill.
It’s crispy on the outside and soft on the inside, but somehow manages to never get cold. Amazing. Another thing that people will (and do) love about Bayshore Mediterranean Grill is the atmosphere. It may not be located next to all of the steakhouses that charge upwards of $100 per meal, but you should always be able to find something to do before or after eating your meal. The atmosphere is not just all about location, however. Noise level, sanitation, and lighting are some of the biggest gripes that I see when reading reviews for other Tampa restaurants.
Personally, I felt a giant burden lifted off of my shoulders when first entering Bayshore Mediterranean Grill. It was relatively quiet, the music was kept to a perfect volume and there were no servers stomping and clapping to a song like the Texas Roadhouse. I had a few friends with me, and it was nice to be able to carry a conversation without needing to raise my voice. There are a nice amount of windows as well, so you’re not exclusively at the mercy of whatever lightbulbs are above you. I think the natural lighting looks a lot better, plus I like to watch the people go past as I wait for my food.
Window seats will always give a restaurant bonus points in my book, but I can still understand if the conditions don’t allow for windows. If you want to know more about individual dishes or you don’t believe all the great things that I have stated (I have said a lot), then you are in luck.
Bayshore Mediterranean Grill has more great online reviews than I can count, and it would take me a lifetime to read all of them. I know that I haven’t said a single negative thing about Bayshore Mediterranean Grill, but when you reside in a city with over 40 restaurants then there will be some pretty stiff competition. It’s not easy being at the top, especially in a Florida town such as Tampa or Miami.
Now, if that was not enough to impress you, then this New York restaurant should be. Roy’s Restaurant is both a steakhouse and a sushi bar, and the chefs didn’t just one-trick their way to a positive reputation. Everything on the menu, no matter what style of cuisine, is delicious. I’m speaking from experience, after all. People gotta eat. Roy’s Restaurant is located right near the University of Tampa campus, and I have seen a lot of students eating there so you would not be the first one.
When I first looked at Roy’s Restaurant’s Menu, I was shocked at how amazing all of the dishes looked. No restaurant could offer such lavish dishes and still keep their prices so affordable, right? Wrong. Roy’s Melting Hot Chocolate Soufflé is also one of the best desserts I have had in a very long time, and that is saying something.
Roy’s Restaurant has it all, and by all I mean service, quality food, and great prices. Service is one of the things that I value most in a restaurant, so I only mention so often because it is vital. Service is the one thing that I see mentioned most in amazing online reviews.
Last, there’s Edison: Food+Drink Lab. Here, you will be eating near Carver City in Tampa. I decided to include this restaurant because I think the food that they provide is very unique. With the word “lab” in the title, obviously they’re making some kind of great concoction in the kitchen, right? If the kitchen is an actual lab, then I am sure it is messy all of the time. My cooking class teacher always reminded me about the importance of cleaning up after yourself, as clumsiness was a hazard to all of those around you.
From what I have seen, Edison: Food+Drink Lab is a very clean restaurant. That should be expected, after all. These are the top three, not the top 100. I have passed a Tampa hood cleaner that’s not too far from this restaurant’s location, so I’m sure the management is set when it comes to keeping messes out of their kitchen.
Especially because Tampa Hood Cleaning Pros are one of the top-rated hood cleaners within the state. If you click now, you can check their website out and even schedule an appointment. Unless you don’t own a restaurant, of course. Regardless, having a clean restaurant is just another step on the way to garnering positive reviews for your restaurant like Edison: Food+Drink Lab has.
If you thought Los Angeles was a tourist trap, wait until you see a lot of the other cities in California. With the cost of living here being so high, it is truly a wonder that anybody can afford to pay for such expensive food as well. Maybe they just look for the affordable places like I do, except I know which ones are the best. It’s one thing to serve affordable food, but it is another to have an amazing restaurant experience that doesn’t cost you too much. That’s where these three restaurants come in.
In my opinion, Asian fusion restaurants don’t get as much attention as they should. It could just be that the other ones in town are too expensive or poor quality, but The House really takes the cake in this genre. Does “genre” still apply when you’re talking about food? One misconception about Asian fusion is that it’s either Japanese or Chinese, which is absolutely not true. You can usually get both at a restaurant, and if you can’t then you should be able to. Especially when you’re right on the San Francisco waterfront. My favorite meal is the deep fried salmon roll, and my wife says that her favorite is the grilled sea bass with garlic ginger soy. I’m probably going to go out and get some after I finish writing this article
. The House has a very wide range of choices, and I actually had to ask for recommendations when first eating here. Fortunately for me, the staff is very knowledgeable of their menu. Not only can they remember what the last few people have ordered, but they also each have personal favorites of their own. I’m a regular at the house, so I know pretty much all of the staff and their names/favorite items. Any restaurant where you can become a regular and the staff will remember your name and favorite dishes is definitely a keeper.
When reading all of the great online reviews for The House, a lot of people said that this was the best restaurant for ahi tuna in the Bay Area. That’s a bold statement, and if it is true, then more power to them. I will always endorse a restaurant that looks out for its customers. None of the staff ever seem like they are having a bad day. Nobody appears stressed out at all, even on days when the restaurant gets extremely busy. And I would know if the staff acted differently because I eat at The House almost weekly. In addition, the staff is really down to earth.
There’s nothing worse than a snobby restaurant where everyone holds their nose high in the air. Another thing that is really great about The House is the atmosphere. I’m not just talking about the decor, even though it is very good. Some restaurants play music way too loudly or the people inside are all shouting over each other, and this San Francisco restaurant is definitely not that way. I just always imagine my dad getting irritated and telling someone off because they are being too loud in a restaurant.
The final thing that I will commend The House for is the pricing they put on the dishes. It’s hard to thoroughly enjoy a restaurant when your budget limits how often you can eat there per week. Even if eating out every night is expensive, putting less strain on my finances is a priority for me. There has never been a time when I couldn’t afford to pay for all of my group, and I would like to keep it that way.
San Tung is another Asian restaurant, but it is not Asian fusion. This one specializes in chicken wings, but they are a lot better than any wing place or sports bar. This time, you will be eating in the Inner Sunset area of San Francisco. Most businesses will have some kind of gimmick in order to draw more attention to their business, but what if I told you that there was a business that used the quality of their service to draw in business?
If you’re like me, then the first thing you will notice upon entering is how clean San Tung is. Passing safety inspections is very important to a restaurant, and I cannot tell you how many I have seen shut down over something as simple as sanitation. It should just become instinctual, really. I used to work for a Bay Area hood cleaning company, so I have seen the works. Even if San Tung already has a hood cleaner, having a backup in case they fall through wouldn’t hurt.
Their website is https://bayareahoodcleaning.com, so if San Tung’s management is reading this then check out their website. Wouldn’t hurt anybody. Another thing that really makes this San Francisco restaurant unique is the aesthetic. Sure, a lot of restaurants have to have some kind of theme that guides their look, but this restaurant is just attractive.
I always tell my wife that it would be the perfect location for a date night, but she says we eat here too much. Is that really a bad thing, though? You will find that the menu here is very diverse as well. Not just in the sense of different types of sauces for their chicken wings, but actual different styles of cuisine. All of these different little bits add up, and it has clearly worked after checking the amazing online reviews.
This last review should be rapid-fire, as you know my general thoughts about each restaurant. Nopa is a very classy restaurant, and they maintain all aspects of a high-end restaurant except the price. All of the staff is very respectful, and I always feel like some kind of important businessman whenever I visit. Service is very important to me, and now I pretty much expect all staff at restaurants to wipe down the table before they seat me.
If you asked what my favorite dish here is, I would have to say that it is the ricotta doughnut. I know that it’s not technically an entree, but if you order enough of them then it probably counts. If you’re ever near Lower Haight in San Francisco, drop by and say hi to me.
You can’t miss me, I’ll be the one scarfing down all of my food like it’s my last meal. Overall, Nopa really earns its spot as one of the top three restaurants in the Bay Area. This one came to mind first when I thought about writing these reviews, but I wanted to expose some other restaurants that could use the spotlight for a bit. Sorry, Nopa. You can’t have all of the customers. You can have all of the positive online reviews, though. Although it seems like you already do.