Restaurants/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

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

Fitting time to cook a Thanksgiving feast into your busy schedule can be tough, but a local restaurant is hoping to make that a little easier for you. Edgar’s Grille, 3165 Washington Road, is taking orders for Thanksgiving feasts to go. Customers can choose from feasts that serve 6-9, 10-12, or, if you have a lot of friends and family, for 15-18. Orders must be placed by Wednesday, Nov. 16. The meals can be picked up 10 a.m.-6 p.m. on Wednesday, Nov. 23, or on Thanksgiving Day, 8 a.m.-noon. For

Kyle McCloud initially wanted to open his business in Columbia County. But when his request was denied, McCloud turned to Lincoln County, which helped him find a building and wrote a law that would allow his type of business to open there. McCloud owns Back Paddle Brewing, a nanobrewery located at 3472 Bethany Church Road in Lincolnton. Back Paddle is referred to as a nanobrewery because it only brews 31 gallons of beer, the equivalent of two kegs, at a time. It’s smaller than a microbrewery, but he said the

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

Restaurateur, Renee Hajek (above in green, hugging supporters) will have some more time to serve beer and wine at Stay. Social, Tap & Table. That’s because Chief Superior Court Judge Jim Blanchard, Jr. will be busy reviewing hundreds of pages of letters, evidence, petitions, and a nearly one-hour video of the Oct. 4 commission meeting in which Columbia County Commissioners revoked Stay’s license. Yesterday morning, Blanchard presided over a court hearing to determine whether Stay’s alcohol license will remain in effect. On Oct. 13, Blanchard overturned the County’s decision and

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