Consumer Stories

Editor’s Note: Wes Hennings never met a meal he walked away from and is an opinionated eater! Each Thursday he shares the results of a business lunch he’s had with a colleague as a way to advise our business community on the good, bad, and tasty across the CSRA. He doesn’t let ABD or the restaurant know where he is going and his opinions are his own. He grades the restaurants he visits on a 1-5 scale with “5” being outstanding. We call this our “Real Business Lunch Review”. Food

Tracy Frey had high hopes in the early spring of 2022 when her “Roll On In” sushi roll/bowl and “Buzzed Bull Creamery” ice cream/alcohol franchise concept launched. She waded through the pandemic and waited a year to open. On Thanksgiving Eve, she closed permanently. The one restaurateur, who can truly feel her pain is her next-door neighbor—Renee Hajek of Stay. Social Tap + Table, who’s one phone call away from possibly closing herself. “We are devastated to hear that they are closing. It was a risk that we’ve all taken,

Making baklava is a time-consuming process that involves buttering 60 layers of filo dough, but Thalia O’Gorman loves baking the Greek dessert. O’Gorman owns Thalia’s Baklava, which recently began leasing space in OPP Kitchen located at 359 Furys Ferry Road in Martinez. She sells seven flavors of the dessert, including traditional, chocolate, blueberry, and espresso. “It’s like apple pie; everybody who makes it has their own version of it,” said O’Gorman, a native of Connecticut. “And we all swear ours is the best.” She grew up in a Greek family