Monday, September 29, 2014

A trip through the Capital Region revolving foodie door


• A new restaurant called Roux is under construction in the  ShopRite Plaza in Slingerlands,  across from the GardenBistro 24. No word yet on an opening day target. Roux, which will serve rustic American fare, is a project by George Sandor and David Camacho, owners of Risotto Restaurant, a Mediterranean fusion operation located at 320 Northern Boulevard (Loudon Plaza) in Albany.


Public House 42, a new pub located at 42 Eagle Street in Albany opposite the site of the in-development convention center, is set to open at 11 a.m. this Tuesday. Beginning Wednesday, it will be open from 7 a.m. weekdays, serving breakfast targeted for the neighborhood construction workers -- shepherd's pie, classic irish breakfast, bangers and mash. The owners are Chris Pratt and Alessio Depoli, the chef is Mike Troidle (Wine Bar, Bat Shea's, Claddagh Catering, Umana). Pratt and Depoli also are partners in the Pearl Street Pub, the Barrel Saloon and the Capital American Eatery & Lounge, all in Albany. Phone: 650-6015.


• In the "To Infinity, and Beyond" mode Buzz Lightyear of "Toy Story" adopted, the TGI Fridays restaurant chain has expanded its "Endless Appetizer" promotion. New to the list are Sriracha Chicken Potato Skins and Spicy Chicken Tostadas. They will be joining Ahi Tuna Crisps, a regular menu appetizer that is being moved to the "Endless" array. For $10 per person, guests can choose any one appetizer from the list and receive unlimited refills of that same appetizer during that visit. Other appetizers are Loaded Potato Skins, Mozzarella Sticks, Boneless Buffalo Wings, Spicy Chicken Tostadas, Tuscan Spinach Dip, and Pan-Seared Pot Stickers.

• Also in the Buzz Lightyear mode, Olive Garden is bringing back for the 19th year its "Never Ending Pasta Bowl" limited time offering. The chain says it is its most popular such offering event. Today, through November 9, guests can get unlimited servings of more than 150 pasta combinations, plus homemade soup or garden salad and fresh baked garlic breadsticks, starting at $9.99. The ingredients include spaghetti, angel hair, fettuccine, penne, cavatappi and whole wheat linguine; alfredo, five-cheese marinara, traditional marinara and meat sauces; additions such as shrimp fritta, chicken fritta, Italian sausage or meatballs. Customers ordering Never Ending Pasta Bowls will be offered the chance to round up their bills to the nearest dollar, with that additional amount pooled chain-wide to fund delivery of after-school meals to children at Boys & Girls Clubs across the country.


• The Wendy's fast-food chain has added a trio of new BBQ Pulled Pork offerings. They are priced at $2.99 to $4.99. They are: BBQ Pulled Pork Sandwich ($4.49), featuring hickory-smoked pork and crunchy slaw, topped with choice of sweet. smoky or spicy sauces, served on toasted brioche bun; BBQ Pulled Pork Cheese Fries ($2.99), featuring French fries, warm Cheddar cheese sauce, hickory-smoked pork, red onions and choice of sauces; BBQ Pulled Pork Cheeseburger ($4.99), featuring a beef hamburger patty topped with hickory-smoked pork, slice of Cheddar cheese, crunchy slaw and one of the three sauces, on a toasted brioche bun.

• Carrols Restaurant Group Inc., the Syracuse firm that is the largest holder of Burger King franchises in the universe, is adding 30 more BK locations to its array for about $20 million.The acquisition will expand Carrols’ presence in North Carolina, where it already operates 134 restaurants, and brings Carrols' holdings to about 600 restaurants. Early this year, Carrols announced the acquisition of 64 BK units in Indiana, Illinois and Tennessee. More recently it announced it had picked up 21 more units in the Rochester and Western New York markets, plus eight units in Pittsburgh and Fort Wayne, IN. As a chain, Burger King last week announced a 3.7% in same-store sales increases for July and August compared to the same months last year.

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