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Restaurant staffers and owners say this reckoning was a long time coming.

Photos courtesy of Hunky Dory, Sylvain, and HipCityVeg; design by Grace Han for Thrillist

When Emily Blackman was a young server in New York City more than a decade ago, she would frequently get the same question. Well-meaning customers, in an attempt to make conversation, would ask: “What’s your real job?” While many restaurant workers in the city were trying to fund their dreams of being an actor, the implication was that, because of crappy pay and unstable hours, no one would choose to work in food service—that

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The new owner of the Glen Loch Mill said he is planning to restore the Jamesville building, vacant and crumbling for the past eight years, before deciding its future plans.

Chris Cooke, who runs Cooke Car Care Inc., next door to the Glen Loch property, told Syracuse.com|The Post Standard he plans to save the building and invest in its rehabilitation.

“I want to save it because it’s a cool building, and it’s what the community wants to see,’’ Cooke said.

Cooke bought the property in April 2020 for $200,000, according to property tax records. He bought it from Rolling River

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Reservations are being taken for a new six-story, 48-unit luxury condominium complex on the Northshore.

It will be at the site of the old Fehn’s Restaurant at 600 River St. by the Veterans Bridge on the Northshore. 

Officials said all the units at The Fehn at River Street will face the Tennessee River with views of Bluff View, downtown and Lookout Mountain beyond.

It will have a 100-degree lawn that descends to the river’s edge 20 feet below.

The project was designed by local architects Hefferlin and Kronenberg.

Officials said the property will be raised five feet above River Street

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In regards to perception, it appears a COVID-19 switch has flipped. The CDC’s May 13 announcement that vaccinated individuals could gather, indoors or outdoors, has triggered a watershed moment in the pandemic’s 15-month journey.

For the first time since Datassential began tracking consumer sentiment over a year ago, more people are concerned about the economic crisis caused by coronavirus today than the public-health crisis (51 versus 49 percent). And, fittingly, consumers have noticed signs of the industry’s labor shortage and indicators of inflation, such as higher menu prices.

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The Digital Restaurant Customer Isn’t Going Anywhere

Employee Engagement and

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Joe Dixon, owner of Dixon’s BBQ in Overland, prepares to remove a ham from the smoker on June 6, 2021. 




Dab the ribs with the Dixon’s BBQ house barbecue sauce or bathe the slab in it entirely. Your call. You need at least a touch of its tang to complete the dish, and I dig its caramel sweetness with a coiled bite. It reminds me of Coca-Cola.

I didn’t expect to be raving about the ribs at Dixon’s BBQ. Dixon previously operated Dixon Smoke Co. from December 2015 until June 2018 in Midtown, and while

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Empress by Boon is arguably the most splashy blockbuster of a restaurant opening to hit San Francisco since the pandemic began.

Occupying the top floor of the historic Empress of China banquet restaurant space at 838 Grant Ave. in Chinatown, the new 7,500-square-foot restaurant offers sweeping views of San Francisco and a stunning design to match. It opens June 18, with reservations largely booked up until July — even with a whopping 156 seats across multiple dining rooms, the tea lounge and the bar.

Ho Chee Boon, best known as the longtime executive chef of upscale international Chinese chain Hakkasan,

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