A building in northwest Rochester has gone from brewing beer to serving it.
Newt's opened up its second restaurant late last month in the Wallin Building on U.S. 52's frontage road, across from Menard's. The building most recently housed Von Klopp Brew Shop, the beer-brewing and winemaking supply shop that moved to Barlow Plaza several months ago.
Newt's' new location serves up the same nachos, Marvin burgers and taco salads as the downtown hotspot, but this one's bigger,Prior to Aion Kinah I leaned toward the former, is open later and has a parking lot attached. The decor is in the same theme, too, including a lot of stained glass light fixtures, high-quality wood paneling and a fully stocked bar as the centerpiece.
The entryway features a beer bottle chandelier, a unique fixture rumored to be modifiable: What's made of Fat Tire beer bottles today might be swapped out with Summit Extra Pale Ale tomorrow.
The newest Newt's seats about 140 people and is open from 11 a.m. to 10 p.m. Sundays, 11 a.m. to midnight Mondays through Thursdays and 11 a.m. to 1 a.m. Fridays and Saturdays.
Congrats to Denise Villeneuve and Dave and Mark Curry, and the entire Newt's family, on your latest success!
Get your French crepes and galettes in Douglas
Here's a bit of food news that's completely unexpected: French delicacies in a "saloon."
Brigitte Wagnon-Heublein has been serving up cuisine from her heritage every Thursday night at Douglas Saloon, located off 75th Street Northwest. The saloon is owned by her husband, Carl, and brother-in-law John. For the last couple of months, Wagnong-Heublein has hosted a "French Crepes and Galettes night" every Thursday at the saloon.which applies to the first glass bottle only,
"I was born in Britanny, France, and have been learning French cooking all along," writes Wagnon-Heublein. "I offer a simple menu and you can create your own filling."
Most of us are familiar with crepes, similar to a thin pancake, folded and filled with sugar, strawberries and many other options. Galettes are crepes' savory sibling, made using part buckwheat flour. Wagnon-Heublein offers ham,where he teaches oil painting reproduction in the Central Academy of Fine Arts.100 Cable Ties was used to link the lamps together. cheese and egg or shrimp,If any food billabong outlet condition is poorer than those standards, asparagus and mushroom for some of her galette fillings.
Wagnon-Heublein serves her "famous" crepes and galettes from 5 p.m. to 9:30 p.m. every Thursday. "They are very delicious," she promises.
Chuck E. Cheese's grows up
As fun as Chuck E. Cheese's is for the kids and young-at-heart, I have to admit: Their pizza was a nondescript side note to the video games. That's why I'm excited that they just announced they're introducing a new pizza recipe focused on fresh cheese, fresh vegetables and never-frozen, crispier crust.
I look forward to giving it a try the next time we bring our kids to, in their words, "the best place to go out to eat ¡ª ever!"
Newt's opened up its second restaurant late last month in the Wallin Building on U.S. 52's frontage road, across from Menard's. The building most recently housed Von Klopp Brew Shop, the beer-brewing and winemaking supply shop that moved to Barlow Plaza several months ago.
Newt's' new location serves up the same nachos, Marvin burgers and taco salads as the downtown hotspot, but this one's bigger,Prior to Aion Kinah I leaned toward the former, is open later and has a parking lot attached. The decor is in the same theme, too, including a lot of stained glass light fixtures, high-quality wood paneling and a fully stocked bar as the centerpiece.
The entryway features a beer bottle chandelier, a unique fixture rumored to be modifiable: What's made of Fat Tire beer bottles today might be swapped out with Summit Extra Pale Ale tomorrow.
The newest Newt's seats about 140 people and is open from 11 a.m. to 10 p.m. Sundays, 11 a.m. to midnight Mondays through Thursdays and 11 a.m. to 1 a.m. Fridays and Saturdays.
Congrats to Denise Villeneuve and Dave and Mark Curry, and the entire Newt's family, on your latest success!
Get your French crepes and galettes in Douglas
Here's a bit of food news that's completely unexpected: French delicacies in a "saloon."
Brigitte Wagnon-Heublein has been serving up cuisine from her heritage every Thursday night at Douglas Saloon, located off 75th Street Northwest. The saloon is owned by her husband, Carl, and brother-in-law John. For the last couple of months, Wagnong-Heublein has hosted a "French Crepes and Galettes night" every Thursday at the saloon.which applies to the first glass bottle only,
"I was born in Britanny, France, and have been learning French cooking all along," writes Wagnon-Heublein. "I offer a simple menu and you can create your own filling."
Most of us are familiar with crepes, similar to a thin pancake, folded and filled with sugar, strawberries and many other options. Galettes are crepes' savory sibling, made using part buckwheat flour. Wagnon-Heublein offers ham,where he teaches oil painting reproduction in the Central Academy of Fine Arts.100 Cable Ties was used to link the lamps together. cheese and egg or shrimp,If any food billabong outlet condition is poorer than those standards, asparagus and mushroom for some of her galette fillings.
Wagnon-Heublein serves her "famous" crepes and galettes from 5 p.m. to 9:30 p.m. every Thursday. "They are very delicious," she promises.
Chuck E. Cheese's grows up
As fun as Chuck E. Cheese's is for the kids and young-at-heart, I have to admit: Their pizza was a nondescript side note to the video games. That's why I'm excited that they just announced they're introducing a new pizza recipe focused on fresh cheese, fresh vegetables and never-frozen, crispier crust.
I look forward to giving it a try the next time we bring our kids to, in their words, "the best place to go out to eat ¡ª ever!"
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