Outdoor dining area at Layla restaurant at MacArthur Place in Sonoma. (Karyn Millet/MacArthur Place)
Sonoma’s got a new brunch spot to check out as Layla at MacArthur Place rolls out a weekend menu that includes olive oil pancakes with cinnamon toast crunch and whipped cream; biscuits and country gravy; short rib eggs and hash; multigrain arugula bowl with smoked salmon and tasty cocktails like the “Slownoma Mary” with slow-roasted-tomato paste or the Apiary with gin, Yerba Mate tea, raw honey and lemon.
One of the best restaurants for outdoor dining in Sonoma Valley, Layla serves upscale Mediterranean and New American cuisine for lunch and dinner. It’s a great place to share some plates with friends and sip on a craft cocktail. MacArthur Place underwent a $25 million remodel that was completed in 2019 and was subsequently named one of the top new and renovated hotels in the world in 2020 by Travel + Leisure Magazine. In addition to Layla, the hotel also has a new bar and coffee shop/marketplace, The Porch.
Brunch is served 7:30 a.m. to 3 p.m. every Saturday and Sunday. 29 E. MacArthur St., Sonoma, macarthurplace.com.
A windblown cypress juts into the horizon line just above Dillon Beach. Standing on a bluff above the state’s only private coastal beach, you can see children playing below, birds flying above and silver ripples reflecting the evening sun. It’s a soul-satisfying 180-degree view usually reserved for those at million-dollar beach houses and fancy restaurants. At the Dillon Beach Coastal Kitchen, however, you can get an al fresco meal, including a luxurious bowl of chowder, organic strawberry goat cheese salad and a soft-serve cone for under $30, with no one giving you the side-eye because they want to turn the table.
It’s an experience we’ve missed for so long. The coastal restaurant first pivoted, then closed and then finally reopened with a new chef, Jennifer McMurry, formerly of Viola Cafe and The Pharmacy. It was McMurry’s delicious Facebook photos, in fact, that alerted us to the changing of the guard and a fresh new menu.
And she’s completely found her groove here.
Using produce from local growers, McMurry makes food as beautiful as the view. Not just visually — most dishes are dressed with pretty edible flowers and greens — but also in the flavors each dish incorporates. McMurry always has known how to balance dishes delicately, adding a pop of citrus, a hint of salt, a little crunch or a surprising sweetness.
If you’ve never been out to Dillon Beach, it’s an opportunity to get to know the resort, which owns the kitchen along with cottages and a general store/surf shop. Though the beach is private, visitors can get a day pass for $10 and it is very dog-friendly.
Looking out from the picture windows onto the vast blue ocean and even bluer skies, it’s hard not to sing an off-key rendition of “Perfect Day” (you know, the early 2000s song by Hoku on the Legally Blonde soundtrack) with my hair blowing in the wind. Dillon Beach Coastal Kitchen is, no doubt, the place to finish off your perfect day.
Strawberry goat cheese salad at Dillon Beach Coastal Kitchen in Dillon Beach. (Heather Irwin / Sonoma Magazine)
Best Bets
You really can’t go wrong with any of the dishes on the menu, which changes with the seasons. Here are some can’t-miss favorites right now.
Peach and Corn Salsa, $13: White peaches are perfectly in season, adding a sweet-tart juiciness to this mix of fresh corn, mild red onions, jalapeños and sour vinaigrette that pulls everything together. Scoop up heaps of the summery salsa with housemade tortilla chips, the perfect dip delivery system.
Beet and Avocado Toast, $13: People who dismiss avocado toast as millennial frippery do themselves no favors. A thick (but not too thick) slice of airy pain de ville from Santa Rosa’s Goguette Bread is topped by a generous schmear of fresh avocado, thin-sliced pickled yellow beets, pea shoots and edible flowers. It’s a work of art with enough nourishment to get you through an afternoon of surfing or sandcastle building.
Strawberry Goat Cheese Salad, $15: Too many restaurants have destroyed this California classic with tasteless strawberries, wilted spring mix and tough goat cheese. I usually avoid it at all costs. Don’t make that mistake here. True to the original vision of this salad, it’s a luxurious pile of sweet local berries, creamy goat cheese, pea shoots and organic baby lettuces so ephemeral they must be eaten immediately. A red wine vinaigrette elevates the flavors rather than assaulting your taste buds with brute force.
Organic Spring Vegetables and Hummus, $19: This is plant-based eating with nothing missing. Sugar snap peas, crisp asparagus, sliced carrots and earthy hummus are as easy to eat as they are to simply behold. Housemade focaccia adds so much more than the usual dry pita.
Crispy Fries, $8: If for no other reason than their potential for dipping into the delicate Meyer lemon aioli, you should order fries. Again, McMurry wows with her restraint in this gently perfumed sauce that’s exactly what it should be.
Fried Chicken Sandwich, $18: This is my new favorite fried chicken sandwich, with a thick and juicy slab of white meat, spicy pickles, shredded cabbage, aioli and greens.
Fish and Chips, $21: The rock cod is super fresh, with a lovely flake and mellow taste. After tasting so many dishes at the table, I was dreading a big bite of fried fish but was pleasantly surprised after a squeeze of lemon at how light and yielding the breading was, holding onto the fish rather than letting it slide out with a greasy fried jacket in my hand and the fish on the floor.
Vanilla Bean Panna Cotta, $9: Flecks of vanilla bean are suspended in creamy decadence. But what really makes this dessert shine are macerated strawberries and sweet caramel corn on top.
Clam Chowder, $12: “This is the best chowder I’ve ever had,” my dad said. “And you can quote me on that!” We’re not throwing any shade by saying that Bob Irwin likes his food simple, flavorful and mostly uncomplicated. He just knows what he likes, and the chowder was a hit. What impressed him, as well as the rest of us at the table, were the briny clams and applewood-smoked bacon with lots of chunks of potato and leeks. Even though the bacon does overpower the chowder a bit, we’ll still go with Bob’s take on this seaside staple.
Peach, Mozzarella and Bacon Sandwich, $17: Peaches from a nearby orchard play a role in this hefty sandwich, along with a hunk of fresh mozzarella, baby arugula and aioli. The thick-cut Sonoma County Meat Co. bacon is solid, but again, maybe just a little overpowering against the gentler flavors of peach and mozzarella. Thick focaccia is a bit overwhelming as well, and frankly, I think this combo could be just as tasty as a salad.
House Veggie Burger, $18: Plant-based burgers are still coming into their own, evolving from grainy bean and oatmeal disasters to beet-blood burgers and everything in between. There are clearly opposing camps when it comes to this bun-patty-bun combo. This sunny yellow burger stands on its own, with chickpeas and beets. It has a mellow flavor, but it’s made extra special with a melted chunk of nearby Cowgirl Creamery Mt. Tam cheese.
A very brief wine list, beer and nonalcoholic beverages are available.
Dillon Beach Coastal Kitchen, 1 Beach Ave., Dillon Beach, 707-878-3030, dillonbeachresort.com. Currently open Friday through Sunday for lunch and dinner; more hours coming soon.
Italian pastry from Stellina Pronto in Petaluma. (Stellina Pronto)
The closure of Chef Christian Caiazzo’s Osteria Stellina in Point Reyes last August marked the beginning of a particularly challenging period for local restaurants. Several already had closed due to the pandemic and as wildfire smoke once again filled the air, those that remained open were forced to pivot to takeout as they shuttered outdoor dining areas.
Like other restaurant owners, Caiazzo had grown tired of recurring natural disasters and the volatility full-service restaurants faced in the wake of the pandemic. But rather than walk away from the restaurant world altogether, he has now opened an Italian takeout spot in downtown Petaluma. Stellina Pronto will offer Italian pastries with Linea coffee in the mornings and soon-to-come sandwiches, salads and pizzas.
Owner Christian Caiazzo and Katrina Fried in front of Stellina Pronto in Petaluma. (Photo: Ray Tang)
Located at 23 Kentucky St., the takeout spot also serves up local and Italian specialty items, including Calabrian chili sauce, pickled sea beans, preserved octopus, cookies and biscotti. Caiazzo plans to add a wine, craft beer and cider retail area and is teasing customers with promises of fresh Zeppole — fried ricotta doughnuts served with powdered sugar.
Opening hours are 6:30 a.m. to 2 p.m. Thursday through Monday, stellinapronto.com.
Wineries are turning up the heat on summer fun. Here are a few tasting rooms and terraces to while away a summer’s day.
Featured: Flowers & Vineyards Winery
Joan and Walt Flowers have been growing wine grapes on the rugged Sonoma Coast — the “outer reaches,” as they like to say — since the early 1980s. Known for steep elevations and the influence of coastal fog, the vineyards in this area grow exceptional Pinot Noir and Chardonnay. Flowers’ Camp Meeting Ridge vineyard rises to 1,450 feet in elevation, and the Sea View Ridge vineyard is even loftier, reaching 1,875 feet.
A few miles inland at the House of Flowers tasting room along Westside Road, reserve the Flowers Flight ($55) for a guided tour of the coastal estate wines, or Bottles & Provisions ($75) which comes with seasonal bites from the on-site full kitchen. This spring, Flowers will be pouring its 2020 Sonoma Coast Rosé, made from 100% Pinot, which shows with fresh citrus on the palate along with nectarine and stone fruit.
Amapola Creek Winery: With winemaking icon Richard Arrowood as a consultant, Amapola Creek still remains a small, family-owned winery renowned for its organic Chardonnay, Cabernet Sauvignon, the red Rhône-style Cuvée Alis (named for Arrowood’s wife), and the Monte Rosso Vineyard Old Vine Zinfandel. This month, the one-on-one outdoor tasting of five wines ($40) will feature 2017 vintages of Cabernet and Cuvée Alis. 392 London Way, Sonoma. (707) 938-3783, amapolacreek.com
Marimar Estate Vineyards & Winery: This organic and biodynamically farmed estate in Russian River Valley welcomes visitors with a seated patio tasting of five wines ($25), as well as a wine and tapas tasting ($55). Owner Marimar Torres is originally from Spain, and she and daughter Cristina focuses on Spanish varietals like Albariño and Tempranillo. “People have heard about our Albariño, and they seek us out year-round to experience it,” says manager Alice Hunter. “We generally offer it as the first taste of the flight.” The winery is hosting a casual tennis tournament and lunch on May 22 ($110) to celebrate the release of its 2020 Rosaleda Rosé of Pinot Noir. 1140 Graton Road, Sebastopol. (707) 823-4365, marimarestate.com
Saini Vineyards: Four generations of the Saini family have been farming in the Dry Creek and Alexander valleys for more than 100 years. Their label launched in 2008, with Zinfandel, Sauvignon Blanc, and rosé. “We’ve added three different Zins and a Grenache, and this year we’ll also be releasing a 100% Sangiovese,” says partner Laura Saini. You can choose to taste in the vineyard, and this month you can add a charcuterie platter for $25. 2507 Dry Creek Road, Healdsburg. (707) 433-8477, sainivineyards.com
St. Anne’s Crossing: Choose from over a dozen single-vineyard bottlings of Zinfandel at this spot in the heart of Sonoma Valley. “We’ll also definitely be pouring our 2020 Maggie’s Sauvignon Blanc this month, along with some new releases,” says manager Barbara Russack. “On Mother’s Day, which is a favorite of our staff, we plan to offer a small token of appreciation to every mom and will have two sparkling wines to choose from for the starting pour.” Tastings are $25. 8450 Sonoma Highway, Kenwood. (707) 598-5200, stannescrossing.com
The Guest House, Montage Healdsburg’s presidential suite. (Courtesy of Montage Healdsburg)
It’s nearly Father’s Day, so it’s time to think of gifts for tough-to-shop-for Dad. Of course he loves BBQ, socks and fishing, but how about a few things from the gift list less traveled? Here are some shop-local finds and experiences — from small, affordable and thoughtful to a $95,000 ultra luxury experience that includes private jet transportation from anywhere in the United States. Click through the above gallery for details.
Once a month, a group of volunteers from Sonoma and Marin counties come together to gather donations and prepare care packages for people in need. They print out flyers listing the items needed for the packages — water bottles, non-perishable food, hygiene products, face masks — and hand out the flyers outside the entrances of big box stores. Charitable shoppers can then pick up the items in the store and donate them to the volunteers before they leave the parking lot. At the end of the day, the volunteers assemble the care packages, which they give to community members during distribution days.
“We are working towards the world that we want to see,” said Jasmine Bravo, a volunteer with the group, whose name, Juntxs for Change, translates to “Together for Change.”
Juntxs for Change was formed in June 2020 in response to the Black Lives Matter protests that were taking place at the time. “We wanted to help out, so we decided to make care packages for the protestors,” said volunteer Diana Baron.
A small group of volunteers came together and raised $543 dollars for the kits, which included water, snacks, first-aid supplies, alcohol wipes and milk of magnesia. Then, as the pandemic progressed and some community members began experiencing intensified difficulties, Juntxs for Change saw an additional way in which their group might be of assistance. “Our unhoused community came to mind right away,” said volunteer Iris Olvera.
Juntxs for Change is based on the concept of mutual aid: the need for community members to unite against a common struggle and then to take on the responsibility of caring for one another. According to activist, grassroots organizer and educator Mariame Kaba, mutual aid is “cooperation for the common good.” “It’s not just the [assistance] that matters, it’s the reciprocity of it — that you’re in a community with other people,” observed Kaba in an interview with Marie Claire.
Mutual aid groups and networks are driven by the needs expressed by community members and recognize that people in need cannot always rely exclusively on top-down government programs or charity organizations for support. It is these gaps in assistance that mutual aid groups seek to fill.
The United States has a long history of mutual aid organizing, particularly within underserved groups, including immigrant populations and communities of color. According to writer and historian Rebecca Solnit, one of the most famous examples of mutual aid in the U.S. was the Black Panther Party’s food programs of the 1960s, which were instituted “to assuage hunger in inner-city neighborhoods.”
Following the inception of the coronavirus pandemic, mutual aid groups have once again begun to attempt to fill the gaps in aid to community members most at risk financially and otherwise. As shortfalls in help began to manifest themselves, mutual aid advocates created Google spreadsheets and Amazon wish lists with essential items for neighbors. Friends and community members then circulated these lists via social media and email. Volunteers across the country delivered groceries to the elderly and immunocompromised, supported unemployed, furloughed or undocumentedneighbors struggling with bills and rent payments, and stepped in to help during power outages and natural disasters.
Juntxs for Change, like other mutual aid groups, is entirely donation-based and volunteer-run. Unlike government programs and nonprofit organizations, they do not require applications or eligibility assessments. The lack of paperwork helps them provide assistance promptly.
“One thing that was important to us was that we wanted to make an impact right away,” said Leslie Bustos-Gomez, a volunteer with the mutual aid group.
Currently, Juntxs for Change operates and provides resources in Petaluma and Santa Rosa. The volunteers hope to expand their area of outreach to include Sonoma Valley soon. They also want to increase the amount of resources and packages provided. In addition to their care package program, the mutual-aid group also has organized “free stores,” which enable community members to shop “free” for clothing, shoes, coats, household items and other basic necessities.
“We have so many ideas on how we want to grow,” said Jasmine Bravo. “Helping the farm worker community is something else that we are passionate about,” added Iris Olvera.
As Juntxs for Change grows, so does their need for additional support.
“Hands-on help is always needed,” said volunteer Dayane Mendoza Solis. “We need people who can come out and help with distribution and preparation work.” The group also needs storage space for donations that are distributed at the end of each month. Volunteers currently keep care package supplies and donated items for the free store in their homes.
For the volunteers of Juntxs for Change, mutual aid has become a part of their life. They have dedicated their time, space and energy to their commitment to supporting underserved populations where they live. On their own, each of them is doing a remarkable effort. Together, they are a force for good and compassion.
“I love that everyone in this group is equally passionate about supporting and loving our community as I am,” said Dayane Mendoza Solis. “They inspire me.”
The Sonoma County housing market is booming right now. In the past three months, house prices have skyrocketed to record levels, according to The Press Democrat, as buyers make offers over the asking price and snap up homes “in lightning-quick fashion.”
Home owners looking to sell their house will have no problem fetching a good price on this hot sellers’ market. But there are a few tips and tricks still worth considering, such as staging your home, to make sure you get the best price possible.
Professionally staged homes — decorated in neutral colors, cleared of clutter and personal elements, and enhanced with decorative details — tend to sell faster and for more money than homes that haven’t been spruced up before they hit the market.
Angela Lombardi Carvalho, owner of Wine Country Staging and Design in Santa Rosa, has been working in home design for more than 30 years and is an accredited staging professional. She usually starts the home staging process by decluttering rooms and removing furniture.
“Most people have too much furniture,” she says. “We have a hard time letting go of things, which doesn’t help with the overall feel of a room.”
Staging also involves “depersonalizing” the home: removing photos, kids’ artwork and other objects that add a personal touch. Carvalho also likes to pare down collections — rather than displaying 20 figurines in one spot, she’ll pick out just a few of them and place them on a shelf.
As she stages a home, Carvalho aims to enhance the best features while downplaying or reworking less attractive areas. For example, she’ll paint the front door in a pretty color and add a beautiful welcome mat and some nice flowers to create curb appeal and direct attention away from a ho-hum front yard. In an awkward nook inside the house, like under a stairway or low-vaulted ceiling, she might add an office, something many working-from-home buyers are looking for these days.
Of course everything should be clean — very clean, Carvalho says. Closets, for example, are important areas to address as buyers are always looking for spacious storage areas. Keeping your closets clean and free of excess clothes and clutter will make them look more spacious.
Neutral walls in different shades of white and beige are king in the home staging world. While accent walls or bold colors might be popular in design magazines or on your social media feed, they don’t appeal to a broad range of tastes when it comes to prospective home buyers. If you’re considering selling your home in the near future, you might take this into consideration when repainting a room.
Removing less attractive or worn pieces of furniture and replacing these with a few carefully selected pieces can also add more value to your home. Instead of buying new furniture, stager Leah Johnson of Good Haus in Sonoma recommends shopping Facebook marketplace, Craigslist and local thrift and vintage stores for gently used secondhand items.
“You will be helping the environment and it’s pretty thrilling when you find the right thing,” she says.
Johnson attended the Fashion Institute of Design & Merchandising in Los Angeles and incorporates feng shui into her staging practices. She also likes to use paintings from local artists as unique accents in the homes she stages and find other ways to support the local economy by incorporating items made and sold in the surrounding area. Adding “living art” — vibrant green plants — is another way she enhances a space.
Click through the above gallery to see a few homes staged by Angela Lombardi Carvalho and Leah Johnson.
Ryeson Bull with his Blueberry Cheesecake ice cream celebrating Randall the spider, a book he penned with his mom, Shana. Photo: Shana Bull
Aspider with his own ice cream? It’s true.
Every weekend in June, Noble Folk Ice Cream and Pie Bar will feature an extra-special ice cream honoring 5-year-old author Ryeson Bull’s eight-legged surfing friend Randall, hero of the recently penned “Randall The Blue Spider Goes Surfing.”
Ryeson wrote this easy-reader book with his mom, local social media marketer and food, wine and lifestyle writer Shana Bull. The charming seaside adventure helps kids (and bugs) overcome their fears with simple coping mechanisms and plenty of fun. Ryeson, who was born with cystic fibrosis, has a fondness for beach trips, where he was inspired to invent Randall and his friends. Cystic fibrosis is a progressive disease that affects the lungs and pancreas and has no cure.
Check out this special ice cream flavor in downtown Santa Rosa at 539 Fourth St. or the Healdsburg location at 116 Matheson St.
More dining news
Best of Burma Closes: Bad news for everyone who fell in love with the tea leaf salad at this downtown Santa Rosa restaurant. The restaurant has officially closed, leaving the cavernous spot on Seventh Street waiting for a new owner. The former nightclub has long struggled to find a perfect occupant, even more so as daytime workers abandoned downtown during the pandemic.
Nothing Bundt Cakes opening: The classic hole-in-the-middle cake of our moms and grandmothers is making a comeback. Turning out 10 different flavors of the buttery soft dessert, the nationwide chain has found a fanatic following in the Bay Area. A Santa Rosa location will open on June 14 with sizes for everyone, from bite-size Bundtinis to double-decker cakes and their signature cream cheese and butter frosting. 266 Coddingtown Center, open daily. For more details, go to nothingbundtcakes.com.
American men’s magazine Esquire published its 15th annual “best bars in America” list this week, highlighting “places that managed to remain intrinsic to the fabric of drinking culture in America” during the pandemic. Among the 27 bars featured on this year’s list is Sonoma’s new Valley Bar + Bottle, a wine bar, restaurant and bottle shop that opened in the former Harvest Moon Cafe location in July 2020.
Founded by four friends (two couples) who previously worked together at Scribe Winery in Sonoma, Valley’s wine list focuses on natural wines, which can be paired with small bites and a selection of entrees, made from local produce and prepared by chef Emma Lipp, formerly the Culinary Director at Scribe, and chef Stephanie Reagor.
“It’s that rare idyllic spot where for hours you can find yourself snacking on small plates of Spanish anchovies and piles of mortadella between sips of a cold, cloudy, funky esoteric orange from a varietal you’ve never had from a country you can barely place,” said Kevin Sintumuang of Esquire magazine.
Due to the pandemic, guests have not been able to belly up to the bar at Valley since it opened last year — instead enjoying wine and food on the outdoor patio. Now, with eased restrictions, wine lovers can finally have the experience the owners intended for this Sonoma spot.
“[Esquire] named us one of the top bars in America. And, now, you can actually sit at said bar,” announced Valley Bar + Bottle on Instagram and Facebook (indoor seating remains limited in accordance with COVID-19 regulations).
Valley Bar + Bottle is housed in the Leese-Fitch Adobe, built in 1836. While the interior has received upgrades, the owners have worked hard to maintain the atmosphere of the building.
“We wanted it to feel inviting and open but also European and kind of cozy,” said Lauren Feldman, co-founder of Valley. “We didn’t change anything architecturally; we just wanted to make it feel humble and clean and as original as we could.”
The Valley wine list offers an opportunity to explore wines and grape varieties from other parts of the world. Apart from a few bottles from Sonoma Valley producers like Gail Wines, Source & Sink and Scriber Winery (of course), most of the lineup hails from Europe — France, Spain, Italy, Germany, Hungary, Slovenia and other European countries.
Pair a glass of wine with the XO Egg, topped with the iconic, spicy Hong Kong condiment, recommends Sonoma Magazine contributor Jess Lander. Dinner entrees include half chicken with broccoli and chili oil and King salmon with peas and miso broth (see full menu here). Valley also is open for brunch from 11 a.m. to 3 p.m. on Saturdays and Sundays (see brunch menu here).
Ashes & Diamonds Winery in Napa, featured in Sonoma Magazine as one of “the hottest tastings experiences in Wine Country,” also made the Esquire list as “the coolest tasting experience in Napa.” View the full list here.
Gordo Macho Burrito at at Taqueria Mi Pueblo, Petaluma on Wednesday, November 7, 2012. (Jeff Kan Lee/ The Press Democrat)
It’s been a tough few years for downtown Santa Rosa restaurants, with ongoing construction, recurring fire seasons and the pandemic. More than a few have shuttered, including Bollywood, Stout Brothers, Jade Room, Tex Wasabi’s, Parish Cafe (the Healdsburg location has changed ownership and remains open) and Bistro 29.
That’s left plenty of openings for brave souls willing to take their shot in what’s been a notoriously challenging landscape. Hopefully, the success of outdoor parklets and some fresh new flavors will make those challenges a distant memory.
Here are some of the newest arrivals to downtown Santa Rosa:
Warike: Luigi Dagnino, owner of Ayawaska Peruvian restaurant in Petaluma, is close to opening a sister restaurant at the former Stout Brothers location on Fourth Street just west of Courthouse Square. Called Warike, it will feature a menu similar to Ayawaska with ceviche, empanadas, lomo saltado, burgers and vegan dishes with lentils and quinoa. There’s a lengthy dessert list along with dozens of signature cocktails, including their top-notch pisco sours, mules, rum drinks, wine, beer and Inca cola, a Peruvian staple. The name is a combination of Quecha words “wa” (hidden) and “rique” (stew). Dagnino, who is Peruvian, said it’s about creating a secret spot to enjoy great food. Mid-June is the anticipated opening. 527 Fourth St., Santa Rosa, warikesf.com
Mi Pueblo: This favorite Petaluma Mexican restaurant is expanding its empire with a downtown location at the former Parish Cafe. With outposts in Windsor and Cotati and several in Marin County, it’s bound to find plenty of new fans. A summer opening is likely. 703 Fourth St., Santa Rosa.
SushiRosa: There aren’t many details on this one yet, but there is a sign announcing a new sushi spot in the former location of Tex Wasabi’s, on Fourth Street between Courthouse Square and Santa Rosa Plaza. 515 Fourth St., Santa Rosa.
La Fondita: A second La Fondita restaurant (the other location is at 816 Sebastopol Road in Roseland) will be opening at 630 Third St. A summer opening is likely.
More dining news
Your Saturday Lunch at Costco Returns: Air fryers, booze and toilet paper have been about the only reasons for a run to Costco over the last year. But, heavenly hair nets, samples are returning in June. While most of us thought these free snack magnets would go the way of salad bars, they’re making a return with a few post-pandemic changes.
But wait, there’s more! Fro yo is out and ice cream is in. Those “These Are Probably Healthy, Right?” sundaes with strawberry topping will be replaced by vanilla ice cream sundaes and $1.99 waffle cones. Now if we could just get those Vitamix salespersons to whip up a smoothie.
