Who owns tavern law

The dessert is studded with salt and rests on crumbled shortbread with a dollop of maraschino-angostura jelly on the side. Perfect truffle risotto with diced celery root and shaved celery greens proves this kitchen knows the power of restraint as well. A wonderful white-bean stew laced with mustard seed and diced plum easily upstaged its companion, an underdone pork belly. Chopped chicory bedding tiny pink beets seemed way too tart, but dig deep for the aioli underneath and all is harmonious.

Anyone intrigued with the alchemy of flavor — whether in the glass or on the plate — will find Tavern Law a most appealing place. Providence Cicero: providencecicero aol.

Share story. By Providence Cicero. Our travel writer wandered down to find out VIEW New segment of King County Eastside trail opens near Newcastle Beach Park Finally, somewhere in Ballard where you can get a beer, plus 7 more Seattle-area bar openings Skillet caramelized cabbage with yogurt and dill is a surprisingly dazzling dish Rant and Rave: Reader upset with use of garbage can. Providence Cicero is a freelance writer and former Seattle Times restaurant critic.

His responsibilities were not so much benefits and personnel issues, but rather the hiring, training, and development of regional managers, general managers, restaurant managers, chefs, and sous chefs. When you become a public company, it is about opening new restaurants and generating sales and profits.

To open restaurants, you need new people and you have to retain the existing people to ensure stability and profitability.

The Papa-Razzi , although a great concept, was not a concept that could successfully be expanded at the pace demanded by Wall Street. Sales began falling and the demands put on by the expansion started taking their toll. Management turnover was becoming a major problem. Paul had put together a fourteen-week training program, but because of demand, the training time was often cut short and people were prematurely placed in positions and given responsibilities they were not ready to handle.

Paul entered into an agreement to lease a restaurant and inn called the Fairview Inn in the Brant Rock section of Marshfield, Massachusetts. The original Fairview was built in the s and was totally destroyed by a fire in The Fairview was re-built and opened in November of Paul, his wife Betty, and his daughters Lindsey and Lauren operated the restaurant and inn.

The opening of the Fairview was a much bigger deal than Paul had anticipated. He thought the opening in November would not be very busy and it would give him a chance to get things in place for the anticipated busy summer season.

Paul was wrong. The first unannounced opening Thursday night drew people, Friday drew , and Saturday had Things were off to a great start. The next day, Peter called Paul and said there was a restaurant in Pembroke that was still open. Paul was directed to visit the restaurant.

The location had been four different restaurants over its most recent history. She was born and raised in Texas. After completing a business degree in accounting and marketing, she decided her primary passion was food. She moved to Seattle in to start her culinary career. After completing a culinary arts program at the art institute of Seattle she went on to take an internship with one of Seattle's oldest and most revered restaurants, Rover's.