Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ Tue, 28 Jun 2022 21:36:50 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://fuzerestaurantandlounge.com/wp-content/uploads/2021/06/icon-90.png Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ 32 32 Campbell’s Naschmarkt brings Austrian cuisine and wines to the peninsula https://fuzerestaurantandlounge.com/campbells-naschmarkt-brings-austrian-cuisine-and-wines-to-the-peninsula/ Tue, 28 Jun 2022 18:02:58 +0000 https://fuzerestaurantandlounge.com/campbells-naschmarkt-brings-austrian-cuisine-and-wines-to-the-peninsula/ For a decade, the popular Naschmarkt in downtown Campbell, named after Vienna’s largest open-air produce market, has been serving Austrian specialties – from Kraut Rouladen and Spaetzle to classic Wienerschnitzel with lingonberry sauce – as well only seasonal California dishes. There is now a Naschmarkt Nord. Dino Tekdemir, owner of the restaurant since 2019, saw […]]]>

For a decade, the popular Naschmarkt in downtown Campbell, named after Vienna’s largest open-air produce market, has been serving Austrian specialties – from Kraut Rouladen and Spaetzle to classic Wienerschnitzel with lingonberry sauce – as well only seasonal California dishes.

There is now a Naschmarkt Nord.

Dino Tekdemir, owner of the restaurant since 2019, saw that there was a desire for this kind of place on the peninsula. So he closed his Anatolian kitchen in Palo Alto, which was part of the wider row of restaurants on California Avenue, and remodeled the space for a transition to Austrian cuisine.

Naschmarkt complements traditional and “New Austrian” dishes with chef’s specialties (think roast grouper and duck pie). For dessert, Apple Strudel and an ethereal soufflé, the Salzburg Nockerl, lead the menu. Naturally, there are dozens of Austrian and German wines and beers to accompany each dish.

And the Palo Alto location, unlike Campbell’s, serves lunch. Look for sandwiches stuffed with schnitzel, sausage, or eggplant, a Nasch burger, chilled fish toast, as well as some of the dinner entrees.

Details: Open Tuesday through Sunday for lunch from 11:30 a.m. to 2 p.m. and for dinner from 5 p.m. at 2323 Birch St., Palo Alto; https://naschmarktrestaurants.com/.

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Travel to Malaysia for its delicious cuisine: here’s what you can eat https://fuzerestaurantandlounge.com/travel-to-malaysia-for-its-delicious-cuisine-heres-what-you-can-eat/ Mon, 27 Jun 2022 05:35:03 +0000 https://fuzerestaurantandlounge.com/travel-to-malaysia-for-its-delicious-cuisine-heres-what-you-can-eat/ Malaysian cuisine does not receive the international respect it deserves. But the truth remains that this stuff is delicious! ” class=”lazy img-responsive” data-src=”https://www.iwmbuzz.com/wp-content/uploads/2022/06/travel-to-malaysia-for-its-delicious-cuisine-heres- what-you-can-eat-4-920×518.jpg” width=”920″ height=”518″ alt=”Travel to Malaysia for its delicious cuisine: here’s what you can eat” /> In some ways, it resembles Indonesian cuisine, as the two countries share many of the same […]]]>

Malaysian cuisine does not receive the international respect it deserves. But the truth remains that this stuff is delicious!

” class=”lazy img-responsive” data-src=”https://www.iwmbuzz.com/wp-content/uploads/2022/06/travel-to-malaysia-for-its-delicious-cuisine-heres- what-you-can-eat-4-920×518.jpg” width=”920″ height=”518″ alt=”Travel to Malaysia for its delicious cuisine: here’s what you can eat” />

In some ways, it resembles Indonesian cuisine, as the two countries share many of the same foods. Either way, once you’re in Malaysia and eating, you’ll quickly forget the story and focus on where your next meal is coming from and how you can get there faster.
Here are 3 of Malaysia’s best meals, in no particular order, to help you narrow down your options.

1. Mee goreng mamak

This Indian Muslim Meal is a one stop shop. Yellow noodles. Beef or chicken are the two options. Shrimp. Eggs, soy sauce and vegetables For a mouth-watering kick, add a pinch of chilli.
Isn’t it simple?
Unfortunately, you can try making it at home, but it won’t taste the same as when you ate it at that seedy Malaysian hawker stall.

2. Apam balik

You haven’t had a real taste of Malaysian cuisine until you’ve had this delectable delight.
Apam Balik is a pancake-style snack with a compact container of an omelette. It’s loaded with more than enough sugar, peanuts, and a sprinkle of corn, and it’s a meal that’s continually being reinvented.

3. Nasi kerabou

If blue rice doesn’t pique your interest, the long lines of people queuing to eat this popular Kelantan dish might.
Nasi kerabu originates from the state of Kelantan in the northern Malay Peninsula, where telang flowers are crushed and stirred into flour to give them their vibrant hue.

Source: NC

Also read: Pani Puri will be my last meal on Earth: Yeh Rishta Kya Kehlata Hai actor Neeraj Goswami

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The garlic war between Korean and French cuisine on the Arabia livestream https://fuzerestaurantandlounge.com/the-garlic-war-between-korean-and-french-cuisine-on-the-arabia-livestream/ Fri, 24 Jun 2022 21:27:47 +0000 https://fuzerestaurantandlounge.com/the-garlic-war-between-korean-and-french-cuisine-on-the-arabia-livestream/ “Hello, in this hot news, we are going to share our (Taon Korean Restaurant Live Stream) on the famous Arabic news channel AL-Arabia and the interview was about garlic cultivation between Korea and France. Interview with Korean restaurant Taon on Al-Arabiya channel, in a food war contest, Korean garlic necklaces face their French counterpart, through […]]]>

“Hello, in this hot news, we are going to share our (Taon Korean Restaurant Live Stream) on the famous Arabic news channel AL-Arabia and the interview was about garlic cultivation between Korea and France.

Interview with Korean restaurant Taon on Al-Arabiya channel, in a food war contest, Korean garlic necklaces face their French counterpart, through which Korean and French food cultures are identified and what brings them together and what brings them together under the same taste where the subject is (garlic). About garlic and its use since ancient times as a traditional medicine, the Taon restaurant was hosted on Saturday morning in the year 2022, June 18, on the program Al-Arabia Sabah Al-Arabia, which is broadcast on Al-Arabiya News Channel, with a competition for the delicious taste of garlic among Korean dishes, in which garlic is an important element in its preparation and the transition from confrontation to French dishes, which at in turn are garlic An important ingredient in its preparation. They talked about the importance of garlic in the lives of Koreans as it is an important food for the body and good for health, more so because of its ancient cultural connection with Korean dishes.

The topic also went to ask about the similarities and differences between French dishes and Korean dishes which were prepared according to taste were also discussed in the interview. Some myths that circulated and still circulated in Korea about garlic and the close relationship associated with garlic and the fact that a person has morals related to the consumption of garlic according to Korean myths were also mentioned in addition to that. The healthy aspect that raw garlic adds to Korean dishes, where large amounts of raw garlic are used in this dish were to stuff the chicken with raw garlic and add medicinal herbs to the soup like Korean ginseng. The food they talk about that contains raw garlic called “Samgyetang” is one of the healthiest Korean dishes in Korea. The reason for the abundant use of raw garlic in Korean dishes is that the Korean people believe that it symbolizes the life of Koreans, in addition to many legends in which garlic is mentioned as a symbol of humanity that humans and kinship nobility should have.

As mentioned by the Korean chef, who was welcomed in the interview, to prepare Korean dishes, saying that there are various Korean dishes in which garlic is an important ingredient, in addition to garlic, garlic sauce also fasting, where Koreans use garlic and fasting sauce to prepare Korean dishes. She says the raw garlic and red chili powder give the glasses of kimchi and make the wine last for long periods with the delicious smell of garlic.

The famous dish, known as rice cake, is made from rice and garlic sauce. The most famous Korean food, also kimbab, which uses garlic sauce from inside and outside, has also been prepared. In terms of similar flavors between Korean and French cuisine, the common factor is garlic, which adds the main flavor to the dish. Side dishes in which garlic is a main ingredient in its preparation have also been mentioned. fried chicken with garlic and honey sauce Familiarize yourself with the culture of Korean cuisine competing with French cuisine. And here in conclusion, the subject is the war of Korean and French cuisine, in which garlic is an essential ingredient.

To watch the interview, see this: shorturl.at/aeqMT

s

Taon Korean Restaurant

Sofitel Abu Dhabi Corniche ☆☆☆☆☆ (F2)

Corniche Road East, Capital Plaza Complex

44966 Abu Dhabi, United Arab Emirates

E-mail: [email protected]

Reservation number: 0586820030

Home

Media Contact
Company Name: Korean restaurant TAON
Contact person: Media Relations
E-mail: Send an email
Town: Abu Dhabi
Country: United Arab Emirates
Website: https://taonkoreanrestaurant.com/

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How London’s newest riding house, Bloomsbury, has global cuisine at its heart https://fuzerestaurantandlounge.com/how-londons-newest-riding-house-bloomsbury-has-global-cuisine-at-its-heart/ Wed, 22 Jun 2022 09:36:16 +0000 https://fuzerestaurantandlounge.com/how-londons-newest-riding-house-bloomsbury-has-global-cuisine-at-its-heart/ Born in Nigeria, time spent in Barbados and calling London home, chef-patron Henry Omereye goes high with its Afro-Caribbean fusion cuisine. Ten years after the opening of Fitzrovia’s Riding House Cafea business with a restaurateur Adam Whitecome Bloomsbury Riding House – the latest showcase of Omereye’s solar kitchen, influenced by the chef’s international travels. Gathering […]]]>

Born in Nigeria, time spent in Barbados and calling London home, chef-patron Henry Omereye goes high with its Afro-Caribbean fusion cuisine. Ten years after the opening of Fitzrovia’s Riding House Cafea business with a restaurateur Adam Whitecome Bloomsbury Riding House – the latest showcase of Omereye’s solar kitchen, influenced by the chef’s international travels.

Gathering a loyal fanbase through the duo’s much-loved contemporary all-day menus (which are also part of the Home Cafe Business is Rail House Cafein Victoria, which opened in 2017), the new opening promises to bring a relaxed ‘neighborhood’ vibe to Bloomsbury.

“My passion is to open restaurants that can make a meaningful difference in an area,” says White. “Riding House Bloomsbury will follow in these footsteps, bringing a members club atmosphere to historic London, bringing residents together by providing a large, accessible and lively modern brasserie that operates all day for all occasions.”

The restaurant is located in Bloomsbury’s Brunswick Center, one of London’s most notable and documented pieces of Brutalist architecture. Interiors, by Lou Davies of Box 9 have an industrial feel, with exposed pipes and rubbed-wood tables, but softened with botanical and natural touches, including hanging plants, green velvet banquettes, and burlap lighting. Concrete cubicles contrast with restored and salvaged furniture and tables that have been created by innovative British craftsmen using repurposed stone, marble and metal.

Although originally from Nigeria, Omereye has spent a lot of time in Barbados, namely cooking in some of the best restaurants on the island including The cliff and The cliff beach (which he helped launch). A passion for Caribbean and West African flavors plays out on his menus, so diners can expect dishes such as Cocoyam Mash, a twist on the dish the chef’s mother used to cook for him. when he was a child; Cassava hummus and salted cod fritters with homemade Bajan pepper sauce.

Together, Omereye and the head chef of the Riding House Bloomsbury, Gerald Mirey, who spent time in Japan, have created a range of new dishes to be launched exclusively in Bloomsbury. Small plates include toasted flatbread, smoked cod roe, tomato and wasabi tobiko; Earl Gray Ured Trout, Citrus Kosho & Sour Cream and Flat Iron Steak & Yakitori County With Goma Dare.

Main courses include harissa caraway chicken and cassava chips with fennel and cardamom sauce; Grilled bass with miso, nuoc cham and pickled cucumber. Desserts will also see new takes on old favorites such as hot donuts with milk jam, while breakfast includes pea donuts, oak-smoked salmon and asparagus and green Shakshuka, candied green tomatoes, asparagus, spinach, peas and St. Ewe’s eggs.

The restaurant is eclectic and diverse – the essence, indeed, of today’s modern London.

Here, exclusively for Forbes, Henry Omereye explains how travel has influenced his cooking.

What is the philosophy of Riding House Bloomsbury?

We believe in creating a place that can serve as a hub for our customers, especially those in the area. We seek to create a space that suits all occasions – business lunches, coffees with friends, family dinners – a members club without membership. This is particularly important to us in Bloomsbury, as there really is no other place serving a similar purpose.

What are the signature dishes?

My personal favorite – which has also become a bit of a signature – are the salt cod fritters. After a shift, I like to sit down with a plate of donuts, topped with Bajan pepper sauce and a refreshing apple juice to drink. Other standout dishes have to be our Chicken Wings, Earl Gray Dried Trout and our Miso Sea Bass.

How would you describe your kitchen?

It is globally inspired and contemporary, with particular influences from West African, Caribbean and Asian cuisine. Our USP is that you can’t put our menu in a box – all of our dishes are inspired from around the world, with the team encouraged to use their own backgrounds and inspirations to contribute to the menu.

How do you stand out in London, a city rich in innovative restaurants?

Nowhere else offers the breadth of menu that we do – you wouldn’t want dishes like ours all available elsewhere. We’re also not afraid to try new things and cross cultures, which really helps set us apart.

What influences inspired your culinary journey?

Major culinary influences from my childhood in Nigeria include Scotch Bonnet, which was on everything (and can be seen on my menus today) and Maggi, a really versatile seasoning, which I use instead of broth or salt. , as it imparts more flavor and builds a great profile. Besides the direct culinary influences, my childhood there definitely inspired my culinary journey, as it taught me the definition of hard work and graft – and always being nice to people, which is important considering of the small size of the restaurant industry.

What are your favorite Nigerian dishes that you like to eat?

On a nice sunny day, I love pepper soup, which is made with discarded bits of meat like beef, tripe, goat liver and cow liver and is full of pepper. I like a nice cold Mighty Malt – a Guinness-style soft drink – to go with it. For dinner, I love Pounded Yam with Okra Soup – it’s super filling and keeps you satisfied for a long shift.

You have also spent time in Barbados, what were the highlights of your time there – culinary or otherwise?

I learned a lot from the locals – how they cooked and how they ate, but also how they lived. My mother-in-law taught me how to make salt cod patties – called “fish cakes” – but I loved seeing how traditional Bajan fish patties were made by the grannies at Oistins, a fish market in the Friday. I also watched how they cooked traditional dishes, like oxtail. Overall I loved the Caribbean lifestyle and how laid back it was. You also have the opportunity to spend a lot of time on the beach – before, after and even during work!

What were your favorite Bajan foods and places to eat when you lived there?

Nothing beats the ‘Fish Fry’ in Oistins on a Friday night, but on weekdays I always went to one of the cafes in the Emerald City Mall. They’re nothing fancy but you can still find amazing things to eat. We used to go several times a week and the queue snaked around the building, with people waiting for traditional dishes, such as rice with peas, oxtail, fishcakes. I would always take my pick at Brownes Beach and have it with a Banks beer. I also loved popping into Bubba’s Sports Bar, which served the best BBQ chicken wings.

What have been your favorite places to visit in Barbados and why?

Nothing beats Brownes Beach in Barbados – I would go with my family and watch my kids swim in the ocean. Or, on a weekday, I was heading to the beach between my shifts and after work, I was there having a drink with the locals. I also loved taking the ZR buses with their loud music and great atmosphere.

What inspiration did you draw from the Caribbean for the current menu at Riding House?

Obvious inspirations on our menu can be seen in the donuts and Bajan pepper sauce, but cooking in Barbados, in particular, has taught me not to be afraid to try anything. I also learned some traditional recipes there – many of which were originally inspired by Africa or other islands, such as Jamaica.

You have worked in different kitchens, which chef has inspired you the most?

The person who inspired me the most is Marco Pierre White. When I worked for him, he taught me a lot, from discipline in the kitchen to how to work in a team. He is a huge inspiration to me, not only for his skills, but also for the way he handled the people around him.

How would you describe your cooking style as a chef?

I would say it is nutritious. I encourage my team to have fun as long as the kitchen is running smoothly. To encourage longevity, you don’t always have to be serious. I want my team to have fun while they’re at work. Wherever I’ve moved, I’ve always had the good fortune to bring my team members with me and I think it’s because I really care about advancing my team. My senior sous chef at Bloomsbury, for example, was originally my apprentice many years ago and one of our best chefs was originally a night cleaner. You have to invest in someone and build a relationship, then that encourages their best work. If you love what you do, have fun, work hard, and invest in people, you’re fine.

As a chef, how important is it that what’s on offer at the bar also matches what comes out of the kitchen?

It’s super important. When we are working on a new menu, the bar team is always involved at all levels, from development to tasting. Our bar concept is supervised by Harry Hugheswho joined us from The Ned, and will see a bar dominated by large barrels of whiskey from Negroni, Martini, Old Fashioned and Rum Manhattan, aged in the barrels. New house cocktails include Tequila Piña Picante, house-infused with pineapple skins and chili, shaken with citrus and sweetened with agave. Our design at Riding House Bloomsbury mirrors our concept, with an open bar and kitchen blending together.

How important is the interior and overall design of a restaurant?

Another vital part. A good restaurant has to have a good atmosphere and that has to come from the design, as well as the food and drink, of course. Riding House Bloomsbury founder Adam White worked on the design with Box 9 and created a beautiful space, which allows every aspect of the experience to complement each other.

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The Great Kabab Factory at the Radisson Blu Plaza is the perfect place to enjoy rich and royal Indian cuisine https://fuzerestaurantandlounge.com/the-great-kabab-factory-at-the-radisson-blu-plaza-is-the-perfect-place-to-enjoy-rich-and-royal-indian-cuisine/ Mon, 20 Jun 2022 17:29:35 +0000 https://fuzerestaurantandlounge.com/the-great-kabab-factory-at-the-radisson-blu-plaza-is-the-perfect-place-to-enjoy-rich-and-royal-indian-cuisine/ Delhi’s gourmet vine is always buzzing with a string of restaurants promising good food. But “good” is not good enough for us. Our search for soft foods never stops. And our appetite constantly craves desi, rich and ambrosial foods which are a rare sight. My love for kababs brought me to The Great Kabab Factory […]]]>

Delhi’s gourmet vine is always buzzing with a string of restaurants promising good food. But “good” is not good enough for us. Our search for soft foods never stops. And our appetite constantly craves desi, rich and ambrosial foods which are a rare sight. My love for kababs brought me to The Great Kabab Factory at the Radisson Blu Plaza Delhi Airport, where I had one of the best meals in town. Everything you desire in your favorite snacks of tikkas and kebabs, you will have your heart full here. Flavor, texture, variety – it’s all on point – The Great Kabab Factory is truly a factory producing royally indulgent food.

Before talking about my culinary experience, I want to give a special mention to the hospitality offered by the restaurant. They gave me a warm welcome and put me at ease. The epicurean dining experience made it even better.

Gastronomic journey to the great factory of Kabab

I started my meal with skewers, and each was better than the last. If you ever go, don’t forget to order Galouti Kababs and Mouton Seekh Kabab. If you like tikkas as much (if not more), I recommend Chicken Tikka, Fish Tikka and Paneer Tikka as essential. But don’t finish your first course without digging into the delicious Mutton chops. Juicy, succulent meats with an explosion of flavors – the snacks here are simply put – amazing!

All those delicious kababs and tikkas filled my heart but also whetted my appetite to try more. So I finished the meal with Dal Makhani, Kadhai Paneer and Murgh Makhani – which were once again exquisite.
The Great Kebab Factory is the perfect place to sample North Indian and Mughlai cuisines, which not only satiate your appetite but also make your heart happy.
What: The Great Kabab Factory
Where: Corporate Floor, Radisson Blu Plaza NH-8 Hotel, New Delhi
When: 6:30 p.m. – 11 p.m.
Cost for two: INR 4,500 for two people (approximately) without alcohol


About Shubham BhatnagarYou can often find Shubham in a small, authentic Chinese or Italian restaurant sampling exotic dishes and sipping a glass of wine, but he’ll gobble down a plate of hot samosas with equal enthusiasm. However, her love for home cooking trumps everything.

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Best rated steakhouse restaurants in Birmingham https://fuzerestaurantandlounge.com/best-rated-steakhouse-restaurants-in-birmingham/ Sat, 18 Jun 2022 15:02:00 +0000 https://fuzerestaurantandlounge.com/best-rated-steakhouse-restaurants-in-birmingham/ STACKER – Cooking meat over low, slow heat over an indirect heat source – the only real qualifications for barbecuing – is a true American tradition, dating back to indigenous cultures and carried over to early Spanish colonizers who also gave it the cooking style name. : barbacoa. Today, barbecue is a hugely popular staple […]]]>

STACKER – Cooking meat over low, slow heat over an indirect heat source – the only real qualifications for barbecuing – is a true American tradition, dating back to indigenous cultures and carried over to early Spanish colonizers who also gave it the cooking style name. : barbacoa.

Today, barbecue is a hugely popular staple in the United States, with many cities and regions offering their own version (and all claiming to have the best).

Because barbecue meat takes hours and hours to cook, restaurants are a go-to source for many Americans who prefer not to spend all day and night tending to their flames.

Stacker has compiled a list of the top-rated barbecue restaurants in Birmingham on Tripadvisor.

#13. Smoked steak and seafood

Rating: 4.5 / 5 (33 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5)

Type of cuisine: American, Steakhouse

Price: $$ – $$$

Address: 348 Finley Ave W, Birmingham, AL 35204-1050

#12. Costa’s famous bar-bq and steaks

Rating: 4.5 / 5 (12 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5)

Type of cuisine: Barbeque

Price: $$ – $$$

Address: 613 Springville Rd, Birmingham, AL 35215-7401

#11. rib it up

Rating: 4.0 / 5 (28 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (3.5/5)

Type of cuisine: American, Barbecue

Price: $

Address: 830 1st Ave N, Birmingham, AL 35203-3008

#ten. Moe’s Original Bar B Que

Rating: 4.0 / 5 (54 reviews)

Detailed ratings: Food (3.5/5), Service (4.0/5), Value for money (3.5/5), Atmosphere (4.0/5)

Type of cuisine: American, Bar

Price: $$ – $$$

Address: 731 29th St S, Birmingham, AL 35233-2809

#9. BBQ and fish with magnolia

Rating: 4.5 / 5 (11 reviews)

Detailed notes: not available

Type of cuisine: Barbeque

Price: $

Address: 1709 4th Ave N #4, Birmingham, AL 35203-2003

#8. Carlile’s BBQ

Rating: 4.5 / 5 (17 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5)

Type of cuisine: Barbeque

Price: $

Address: 3511 6th Ave S, Birmingham, AL 35222-2405

#seven. Johnny Ray’s Bar-B-Que (This location is permanently closed)

Rating: 4.0 / 5 (65 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)

Type of cuisine: American, Barbecue

Price: $$ – $$$

Address: 3431 Colonnade Pkwy Ste 500, Birmingham, AL 35243-3232

#6. Jim ‘N Nick’s

Rating: 4.0 / 5 (127 reviews)

Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (4.0/5)

Type of cuisine: American, Bar

Price: $$ – $$$

Address: 2831 Greystone Commercial Blvd, Birmingham, AL 35242-2660

#5. Bar-B-Que Full Moon

Rating: 4.5 / 5 (82 reviews)

Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (3.5/5)

Type of cuisine: American, Barbecue

Price: $$ – $$$

Address: 525 25th St S, Birmingham, AL 35233-3311

#4. SAW’s Soul Kitchen

Rating: 4.5 / 5 (881 reviews)

Detailed ratings: Food (4.5/5), Service (4.0/5), Value for money (4.5/5), Atmosphere (4.0/5)

Type of cuisine: American, Barbecue

Price: $

Address: 215 41st St S, Birmingham, AL 35222-1932

#3. Jim ‘N Nick’s Bar-BQ

Rating: 4.0 / 5 (447 reviews)

Detailed ratings: Food (4.0/5), Service (4.0/5), Value for money (4.0/5), Atmosphere (4.0/5)

Type of cuisine: American, Bar

Price: $$ – $$$

Address: 1908 11th Ave S, Birmingham, AL 35205

#2. Dreamland BBQ

Rating: 4.0 / 5 (793 reviews)

Detailed ratings: Food (4.0/5), Service (4.5/5), Value for money (4.0/5), Atmosphere (4.0/5)

Type of cuisine: American, Barbecue

Price: $$ – $$$ – Address: 1427 14th Ave S, Birmingham, AL 35205-5416

#1. Saw’s Juke Joint

Rating: 4.5 / 5 (277 reviews)

Detailed ratings: Food (4.5/5), Service (4.5/5), Value for money (4.5/5), Atmosphere (4.0/5)

Type of cuisine: American, Bar

Price: $$ – $$$

Address: 1115 Dunston Ave, Birmingham, AL 35213-2132

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Things To Do: Destroy The Boys, Secret Group, June 16, 2022 https://fuzerestaurantandlounge.com/things-to-do-destroy-the-boys-secret-group-june-16-2022/ Thu, 16 Jun 2022 09:05:30 +0000 https://fuzerestaurantandlounge.com/things-to-do-destroy-the-boys-secret-group-june-16-2022/ Destroy Boys is on the move. The band will be at Secret Group this week, but the day we spoke with the punk trio by phone, they were in a car heading to a rehearsal. We listened to a bunch of songs from the band’s latest album Open mouth, open heart and it’s a sort […]]]>

Destroy Boys is on the move. The band will be at Secret Group this week, but the day we spoke with the punk trio by phone, they were in a car heading to a rehearsal. We listened to a bunch of songs from the band’s latest album Open mouth, open heart and it’s a sort of invitation to listen to the looky-loos. A dominant theme is that if you want to know more about us, come ask us. So that’s what we did. Straight from the source, challenging preconceptions, destroying misconceptions around Destroy Boys. Tell us the main thing we need to know about the band, we asked.

“All I do with the band is that I always wanted it to be about the music,” said Violet Mayugba, guitarist and co-founder of the band. “I think what you might be referring to is that we’re often categorized as riot grrrl, which is a 90s movement, which is great and has influenced us a lot, but we’re just not that kind of band and I think we’re often labeled that way just because we have women in our band. But the band and what is most important to us is that we are all passionate and addicted to music. I think that’s the main thing that we really are.

“Vi has definitely hit it on the nose, the music is always at the forefront of everything we do,” added Narsai Malik, the band’s drummer. “Of course, with the platform comes other social issues that we all care deeply about, that’s for sure. For all of our tours and the one to come, we have a lot of self-help stuff, which Alexia finds and s primarily deals with, which is always important to us as individuals and as a group.

“It’s Alexia – hey! I’m in the car now,” band singer Alexia Roditis announced. to use what we have to improve people’s lives. Whether it’s literally using our platform on stage to highlight self-help groups in different cities or simply making people feel heard. Making women, making people non-binary, making people who’ve been through shitty events, traumatic events, or bad relationships, just all kinds of things, making them feel heard too.

Roditis said the message was to “do what you can, but also it won’t be perfect. And knowing that you can never do something perfectly right and it doesn’t exist. I feel like as a band with our music for example we’ve grown a lot in terms of how we play and the kind of stuff we write and in the same vein we’re growing as people and learn like everyone else.


The ride to rehearsal seems smooth, but there have been bumps in the road for Destroy Boys, all part of the growth Roditis talked about. The band formed in Sacramento in 2015, went through a few line-up changes, fought Bikini Kill comparisons, and even had to defend their name against sensitive thinkers, believe it or not. They took a few side-kicks at events regarding sexual misconduct surrounding two entirely different groups, being branded as apologists by some observers of those events. They had to grow quickly in a sometimes difficult profession.

“I think a lot of people from an outside perspective perceive us as much older and more experienced than us,” Mayugba said. “I think there’s no right or wrong way to really cross the music industry. There is certainly no play-by-play book, there is no set of rules. A lot of people don’t have mentors, we didn’t. We had a couple when we were younger, but as the band grew we really had to rely on ourselves. Yeah, I mean, I think people just don’t understand that we didn’t really understand what was going on either.

Mayugba’s parents are musicians. His father is a guitarist and his mother a singer and they have had some regional success in their activities. Their daughter’s band has broken much further than theirs, in a time when social media helps but also works against bands. This is part of the reason the group is focused on getting 411 by dialing them directly. Misunderstandings clearly affected the music. The latest album opens with “Locker Room Bully”, which likens the internet to a big room of angst and immaturity, full of sweat and smelly socks. “The witch hunts turned into hunting female dogs/And for some reason I can’t relax/Do me a favor and find out the facts/Before you come to my door ready to attack.” Roditis sings to set the tone.

“I think the album really reflects our growth as musicians first and foremost,” Roditis said, keeping the focus on the music. “It’s a lot more thoughtful, we spent more time building the songs. That in itself was kind of different.

“It’s something we’ve done for most of our career but (the album) just has all kinds of different perspectives,” Roditis continued. “In a song, you will have two points of view on the same situation. ‘Locker Room Bully’ shows two perspectives, like the whole song and then the bridge are like two very different people talking. “Ruins” is the same thing, speaking from the point of view of the person who is in the bad relationship versus the person doing these things.

“I really think this album shows that things are complicated. No one is just one thing. Even the song isn’t just one thing,” Roditis continued. “I feel like it’s something that was kind of in the background but also influenced all the songs. You can’t categorize people. Everyone’s complicated and everyone has these stories and everyone can think a thousand things about a subject.

If there is a sense of duality there, it is natural. The band’s music is delivered in English and Spanish. It reflects who its members were before they started making music seriously and who they are now. People grow and change, and so do Destroy Boys. Even though they grew up on record, they’re even more excited about the maturity of the live show. They said they had never played in Houston before, so fans will have experienced experience from them.

“All three of us take our live show very seriously. We’re very methodical in how we do it,” Mayugba said. “But a lot of it goes out the window when we get up there because we’re so We can plan everything until the second, and we’ve only just started doing it, but you know, we’re out of breath by the second song from dancing.

“Our live shows are very energetic, which makes it easy to fall into a cycle of getting really, really excited,” Mayugba continued. “All of the fans are very nice and kind, there’s a pretty overwhelming respect for each other in the whole crowd. Besides being entertained, we take our live shows very seriously. We’re about to rehearse right now because we can be as punk and talk as punk as we want but I take a very tight show very seriously It’s important to me and it’s been a huge growth since we started because we were not like that.”

Click to enlarge

The group are dedicated foodies who can’t wait to sample Houston’s famous Viet-Cajun cuisine.

Photo by Magda Wosinska, courtesy of Candy Shop Management

Mayugba and Roditis reflected on how far they have come in this regard. They learned a lot by studying bands they toured with like Taking Back Sunday and Lagwagon and bands they look up to like Green Day. They have developed their own stage presence. They said their first shows featured onstage banter. Lots of jokes on stage. An inordinate amount of jokes on stage. Mayugba and Roditis shared a laugh thinking back on it all.

“We would speak for then a long time,” Mayugba shared. “Eventually my mom was like, ‘Man. You should stop doing this.

But these exchanges have helped fans know who Destroy Boy is and it’s clear, if you want to know more about them, just ask. Perhaps over a hot bowl of pho or a molcajete filled with salty guacamole. The last thing we discuss is the food, as Destroy Boys are rumored to love destroying tasty fine dining on tour.

“Me and Narsai are very fond of food,” Mayugba confirmed. “Alexia is getting into it too, which is great. But, we’re obsessed with road food.

“I like to eat at least one delicious meal a day,” Malik said and added that he hopes to find a good Viet-Cajun spot in Houston. “In any town we go to, I’ll spend hours rounding up all the restaurants in the venue area, looking at all the menus, picking the right thing. I love doing that on the road.

It should be noted that we are discussing fusion cuisine. Roditis had the final say on the band and the exciting fusion of people it is made for.

“Another value that we have as a band is that punk is for everyone, rock is for everyone, and everyone should be able to find their place in this kind of music and in all types of music,” Roditis said. “It’s long been dominated by white straight cis dudes, but he’s not even the one who created the genre. A lot of POC, black people, women and queer people really created and shaped the genre. So, I think that’s important too, knowing that everyone is accepted.

The secret group, 2101 Polk, hosts Destroy Boys at 8 p.m. on Thursday, June 16. With Scowl. Doors at 7 p.m. for this show for all ages. $16 to $18.

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Jerk Flavors Jamaican cuisine: “I didn’t expect so many people” https://fuzerestaurantandlounge.com/jerk-flavors-jamaican-cuisine-i-didnt-expect-so-many-people/ Tue, 14 Jun 2022 17:09:51 +0000 https://fuzerestaurantandlounge.com/jerk-flavors-jamaican-cuisine-i-didnt-expect-so-many-people/ JOLIET, IL — It’s been a year and four months since the Jerk Flavors Jamaican Cuisine sign set up shop at 1003 West Jefferson St. At 11 a.m. Monday, the authentic Jamaican restaurant opened on the west side of Joliet and people came hungry. Gary and Simone Hayles even kept their restaurant open an extra […]]]>

JOLIET, IL — It’s been a year and four months since the Jerk Flavors Jamaican Cuisine sign set up shop at 1003 West Jefferson St. At 11 a.m. Monday, the authentic Jamaican restaurant opened on the west side of Joliet and people came hungry.

Gary and Simone Hayles even kept their restaurant open an extra half hour, taking orders until 8 p.m. to cope with the huge crowds.

Tuesday morning, again, there were a number of people gathered at Jerk Flavors before it opened at 11 a.m.

Plainfield resident Mike Randle showed up Tuesday morning. He was planning on getting the jerk chicken alfredo and “I think I’m going to have wings. I’m sure the community is going to support it,” he said. “She’s centrally located. She can shoot from all areas. I know a lot of people want an asshole.”

Joliet Patch asked Simone Hayles how many customers passed through the new take-out restaurant for Monday’s soft opening.

“About 200. All day. Oh my God, from 11 to 8,” she exclaimed. “I didn’t expect so many people.

Owner Simone Hayles told Patch there were 200 food orders for Monday’s opening of Jerk Flavors Jamaican Cuisine in Joliet. John Ferak/Patch

At one point during Monday’s opening, Jerk Flavors was about an hour late, the owner said.

This will not happen in the future, she says.

“Today we’re not going to be like that. We’ve got it all planned out for today,” Simone Hayles said shortly before Tuesday’s 11 a.m. opener.

“The food is good. A lot of people are happy and excited. Jerk chicken was the biggest seller, followed by short ribs,” she said.

She also encouraged customers to order the jerk chicken Alfredo and oxtails. As for side dishes, she recommends cabbage, red beans and rice.

“Be patient with us, we just opened,” she said.

On Tuesday, Simone said she had six employees in the kitchen preparing the food. She had three interviews scheduled later that day with potential employees. She said she plans to make at least two more hires to meet the strong interest in her new restaurant.

Jerk Flavors is right next to the former Louis’ Family Restaurant at Jefferson Plaza in the 1000 block of West Jefferson St. It’s takeout and delivery.

Depending on its menu, Jerk Flavors is open 11 a.m. to 7:30 p.m. Monday, 11 a.m. to 8 p.m. Tuesday through Thursday, 11 a.m. to 9 p.m. Friday and Saturday, and noon to 7 p.m. Sunday.

To place takeout orders, the phone number is 779-206-4693.

This is the second restaurant in the Chicago area for the family. They continue to operate Jerk Flavors Restaurant & Lounge on 159th Street in Markham. Gary Hayles also operated a Jamaican restaurant in Matteson for eight years, before selling it to a friend in 2020.

Image via John Ferak/Patch
Image via John Ferak/Patch
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The new Origine restaurant combines classic French cuisine with a modern Kiwi approach https://fuzerestaurantandlounge.com/the-new-origine-restaurant-combines-classic-french-cuisine-with-a-modern-kiwi-approach/ Sun, 12 Jun 2022 21:32:00 +0000 https://fuzerestaurantandlounge.com/the-new-origine-restaurant-combines-classic-french-cuisine-with-a-modern-kiwi-approach/ Monday, June 13, 2022, 9:32 a.m.Press release: Origin Auckland will hail a new French bistro in early August as two of the city’s leading hotel couples join forces for a new labor of love. Origin (pronounced Ori-gene) is the brainchild of celebrity chef and restaurateur Ben Bayly and his wife Cara, and Chris Martin d’Ahi […]]]>

Auckland will hail a new French bistro in early August as two of the city’s leading hotel couples join forces for a new labor of love.

Origin (pronounced Ori-gene) is the brainchild of celebrity chef and restaurateur Ben Bayly and his wife Cara, and Chris Martin d’Ahi and his French-born wife, Lucile Fortuna.

Opened in the former Saxon + Word site in Auckland’s Commercial Bay, the ambiance of the space and location lends itself perfectly to the great French bistro imagined by the couples. Origine will be a modern French restaurant with a relaxed New Zealand atmosphere, an intersection of classic French cuisine and a modern local approach to cooking, promising a delicious experience.

Ben, Chris and Lucile all have strong ties to French cuisine. Lucile was born and raised in Lyon, France, home of the famous Bouchons Lyonnais (breweries), where she completed her studies in wine and hospitality. Ben lived in France for several years, while Chris has six years of experience at the prestigious Vue de Monde in Melbourne.

The group is now setting up its dream team Origine, which includes Thibault Peniarbelle (Tibo) as executive chef (ex-Cassia / The Grove / Apero), originally from Toulouse and Vicky Shah (ex-Cassia) who already works closely with Ben and the team.

Origin’s menu is designed to represent the best of regional French cuisine, inspired by the great dishes of France, with these dishes prepared with the freshest and best ingredients from New Zealand. Origine’s drink menu will pay homage to classic French styles, while showcasing a thoughtful local selection.

Bayly is delighted to add Origine to its growing list of businesses, which includes Ahi, Ahi Organic Gardens and The Grounds in Auckland, as well as Aosta, Little Aosta and Blue Door Bar in Arrowtown. He says he’s excited to open a French restaurant after learning all about cooking early in his career.

“When I started in the hospitality industry, I thought French cuisine was the pinnacle or origin of all cuisines, so moving to France for almost four years as a young chef was my decision,” says -he. “French classics are in my bones and I’m so happy to finally have a home for them with Origine.”

Martin and Fortuna, co-owners of Ahi with Bayly, share their enthusiasm for French cuisine, having lived and worked in Europe and Martin’s tenure at Vue de Monde.

“Lucile and I have always wanted to open a French bistro and we are beyond excited to do so with Ben in Commercial Bay. We are honored to bring our passion and experience of French food and wine to Auckland and Aotearoa.

Precinct Properties CEO Scott Pritchard says he’s excited to see Origin taking shape as the downtown area comes alive and tourists start to return.

“We are delighted to be working with Ben, Cara, Chris, Lucile and their team for the opening of Origin in early August. They have a proven track record and we know they will deliver an outstanding new restaurant.

“Origin promises to be a must-visit map for Aucklanders and visitors alike, adding to the vibrancy of Commercial Bay as people once again enjoy our world-class hospitality and retail offering.”

The redevelopment of the restaurant is being undertaken by the award winning team of Jack McKinney Architects. The chic 150-seat space will feature a spacious, light and airy open atrium dining room overlooking the glittering view of Waitematā Harbour.

The main dining room will seat 100 people in a mix of banquettes and tables and chairs downstairs, with another 50 people upstairs in an open-plan mezzanine cocktail bar, available for dinners and private bookings.

Key design features include a floor-to-ceiling wall of Austral Venetian glass bricks flanking the upper mezzanine entrance, paying homage to Paris’ famous Maison de Verre glass house. Other features highlight Flos pendant and floor lighting, splashes of red with red leather banquette seats and tiled table tops.

Origin is set to launch in early August and will be open seven days for lunch and dinner. For regular updates, follow origine.nz on Instagram or visit www.origine.nz.

© Scoop Media

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Authentic Odisha cuisine for Indian players https://fuzerestaurantandlounge.com/authentic-odisha-cuisine-for-indian-players/ Sat, 11 Jun 2022 07:45:08 +0000 https://fuzerestaurantandlounge.com/authentic-odisha-cuisine-for-indian-players/ IND vs SA Live: IND vs SA Odisha T20 – Indian and South African players will be treated to some authentic and special lip-smacking Odisha cuisine ahead of the second T20I set to play at Cuttack. Players from both teams are staying at the Mayfair Hotel in Bhubaneswar. Rishabh Pant and Co is ready for […]]]>

IND vs SA Live: IND vs SA Odisha T20 – Indian and South African players will be treated to some authentic and special lip-smacking Odisha cuisine ahead of the second T20I set to play at Cuttack. Players from both teams are staying at the Mayfair Hotel in Bhubaneswar. Rishabh Pant and Co is ready for an absolute feast of culinary delicacies from Odia like Dalma, Butter paneer and Badi Chura to name a few. Temba Bavuma & Co will be offering a buffet of non-vegetarian items like roast chicken, desi chicken curry, mutton curry and prawns. Follow IND vs SA live updates with InsideSport.IN.

IND vs SA Live: Players from India and South Africa will receive a range of breakfast items – Not only the main course, but IND and SA players will also be treated to a variety of breakfast items like Idli, Dosa, toast pieces, omelet, dried fruit, tea, coffee and coconut water. For lunch, there will be three types of dishes based on basmati and kanika rice.

IND vs SA Live: Odia delicacies will be served in authentic Odia tradition – Odia foods like Dalma, Butter Paneer, Badi Chura, Chhatu Besara and green vegetables will be served in authentic Odia tradition on bronze plates and glasses.

The lunch menu includes Chapati, Green Salad, Odia Dalma, Desi Chicken Curry, Tandoori Chicken, Grilled Fish, Mutton Curry, Shrimp, Pamphlet, Tadka, Paneer, Diwani dam ki handi, Sambar, Papad, Mango Pickle and Raita.

IND vs SA Live: SPECIAL Authentic Odisha Cuisine for Rishabh Pant & Co, South Africans to get NON-VEG delicacies: CHECK PLAYERS MENU for Odisha T20

Follow InsideSport on GOOGLE NEWS / Follow live updates from the T20 India vs South Africa series with InsideSport.IN

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