Cocktail Recipes, Spirits, and Local Bars

Pollo Tropical Opens New International Location

Pollo Tropical Opens New International Location

The Miami franchise heads to Santo Domingo, Dominican Republic

The chain is known for serving Caribbean fare.

Pollo Tropical, a Miami based chain, opened their 35th international location in Santo Domingo in the Dominican Republic, the Wall Street Journal is reporting.

This is the largest of all of the chain’s locations, occupying almost 7,535 square feet in the new Sambil Shopping Center. The recently built shopping center is home to high-end retail outlets, restaurants, an aquarium, and a movie theater, which will neighbor the new restaurant.

The location will offer table service, a full bar, and an outdoor patio as well as traditional menu items such as Caribbean ribs, guava pork barbeque sandwich, and sweet plantains.

The opening is a first for owners Mary and Rafael Pichardo, who have never opened a restaurant outside Venezuela. According to Mark Mushkin, the Senior Vice President of International Development for Pollo Tropical, the Santo Domingo location is the fifth franchise opened in 2013, with Dominican Republic as the second new country they’ve expanded to this year.


Recipe Summary

  • 2 tablespoons olive oil
  • 1 whole chicken, cut up
  • salt and ground black pepper to taste
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ½ cup sofrito
  • 2 potatoes, peeled and cubed
  • 2 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 (1.41 ounce) package sazon seasoning
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 2 tablespoons cold water
  • 1 tablespoon cornstarch

Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.

Reduce heat to medium add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.

Mix water and cornstarch together in a small bowl stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.


Top 10 Chicken Recipes: Chicken With An International Kick!

Eating bland chicken can get boring fast. Here are 10 amazing chicken recipes that will open your eyes to a wonderful world of healthy dishes.

Eating bland chicken can get real boring real fast. For those who may just be coming off from a competition, you may not want to hear the word chicken for a while. Learning how to infuse the magic of spices and a little creative flair can help you turn your ordinary chicken breast into something enjoyable and nutritious. Who says that healthy chicken dishes can't be full of flavor?

Here are some great chicken recipes with an international kick that will make you fall in love with chicken all over again! Open your eyes and your palette to a wonderful world of healthy, colorful and flavorful international dishes that will make you feel like chicken tonight!

1. Baked Honey Glazed Garlic Chicken

Ingredients

  • 2 Raw Chicken Breasts (5oz)
  • 1 Tbsp Natural Honey
  • 1 Tbsp Balsamic Vinegar
  • 1 Chopped Shallot
  • 2 Minced Garlic Cloves
  • 1/2 Tsp Dried Basil
  • 1/4 Tsp Pepper
  1. Preheat oven to 375 degrees.
  2. Place chicken in a foil-lined baking pan.
  3. In a measuring cup add all of the ingredients and pour mixture onto the chicken and bake for 20-25 minutes.

The best type of chickens to buy are 'free range' chickens or "natural grain fed" chickens. Although a little pricier, these chickens are fed natural grains, and allowed to run free, unlike the 'conventional chicken' that are grown in cages and fed growth hormones.

2. Healthy Southern "Fried" Chicken

Ingredients

  • 1 Lb Chicken Tenders
  • 1/4 Cup Panko Breadcrumbs
  • 1/2 Cup Shredded Parmesan Cheese
  • 1/4 Cup Chopped Chives
  • Butter Flavored Non-Stick Cooking Spray
  • 1 Cup Buttermilk
  • 1/2 Small Onion Cut Into Wedges
  • 2 Tbsp Chopped Parsley
  • 1 Garlic Clove Minced
  • 1 Tsp Red Wine Vinegar
  • 1 Tsp Light Brown Sugar)
  • 1 Tsp Salt
  • 1/2 Tsp Ground Pepper
  1. Combine all of the marinade ingredient in a blender until smooth.
  2. Place chicken in a glass baking dish and pour marinade on it and cover and store in refrigerator for at least 4 hours.
  3. Combine the bread crumbs, chives, parmesan, and buttermilk in a shallow baking dish and coat the chicken with the mixture.
  4. Preheat oven to 425 degrees and place chicken on a non-stick pan and bake for 20 minutes on 350 degrees.
  5. Enjoy this crispy "fried chicken" with a side of home made sweet potato wedges and string beans!

3. Guilt Free Italian Chicken Parmesan

Ingredients

  • Chicken Breast (Boneless)
  • Bread Crumbs
  • Pam Spray (Butter)
  • Spaghetti Sauce (Favorite Ready-To-Use Variety)
  • Parmesan Cheese, Grated
  • Egg Whites
  • Low Fat Mozzarella Cheese
  1. Beat 3 egg whites in a bowl and dip chicken in mixture.
  2. On a separate plate, pour some bread crumbs and evenly coat the chicken and place in a casserole dish that has been sprayed with butter flavored pam spray.
  3. Spoon spaghetti sauce over chicken and top with the parmesan cheese.
  4. Bake at 350 degrees for 30 minutes.
  5. If desired, top with low fat mozzarella cheese and bake for an additional 15 minutes. Serve with whole wheat pasta or salad.

4. Glazed Chinese Chicken With Brown Rice

Ingredients

  • 2 Cups Brown Rice
  • 4 Chicken Breasts
  • 1 Cup Orange Marmalade
  • 1 Cup Asian Sesame Salad Dressing
  • 2 Tablespoons Plus 1/4 Cup Diet Cola
  1. Pre-heat grill and cook rice on stove top as directed on package. Mix marmalade, dressing, and diet cola in a sauce pan and heat over low heat.

5. Grilled Greek Chicken

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • Kalamata Olives
  • 4 Large Tomatoes, Diced
  • Feta Cheese, Crumbled
  • 1/2 Cup Olive Oil
  • 3 Cloves Garlic, Chopped
  • 1 Tablespoon Chopped Fresh Rosemary
  • 1 Tablespoon Chopped Fresh Thyme
  • 1 Tablespoon Chopped Fresh Oregano
  • 2 Lemons, Juiced
  1. In a bowl, mix the olive oil, garlic, rosemary, thyme, oregano and lemon juice.
  2. Cut up chicken pieces into strips.
  3. Place the chicken pieces, olives and diced tomato in the mixture, cover and marinate in the refrigerator 8 hours or overnight.
  4. Preheat grill for high heat.
  5. Place chicken mixture in aluminum foil, create pocket, add some of the marinade to keep moist and cook for approximately 30 minutes.
  6. Sprinkle with feta cheese.

6. Caribbean Chicken Stir Fry

Perfect for a summer's night!

Ingredients

  • 1 1/2 Lbs Chicken Breast, Cubed
  • 2 Tbsp Sesame Oil
  • 2 Cloves Garlic, Minced
  • 1 Scallion, Minced
  • 1 Can (15.25 oz) Tropical Fruit Cocktail
  • 1 Tbsp Soy Sauce
  • 1 Tsp Ginger
  • 1/2 Tsp Paprika
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Allspice
  • 1/2 Cup Orange Juice
  • 1 Tbsp Cornstarch
  • Salt And Pepper
  • 3 Cups Cooked Jasmine Rice
  1. Drain tropical fruit, reserving juice set aside.
  2. Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl set aside.
  3. Mix orange juice and cornstarch in a small bowl set aside. Salt and pepper chicken.
  4. Heat oil in wok or large skillet over high heat.
  5. Add garlic and scallion and stir-fry for 1 minute.
  6. Add chicken and stir fry until no longer pink (approximately 1 minute).
  7. Add orange juice and soy sauce mixtures to the wok.
  8. Stir gently for about 30 seconds.
  9. Add fruit salad, cover and cook 2 minutes.
  10. Add orange juice with cornstarch to the wok and stir until thickened.
  11. Serve on a platter over hot jasmine rice.

7. Mexican Chicken With Yellow Rice

Ingredients

  • 1 Whole Chicken, Cut Into 8 Pieces, Skin Removed
  • 1 Stalk Celery, Chopped Fine
  • 1 Carrot, Peeled, Chopped Fine
  • 1 Red Onion, Chopped Fine
  • 4 Cloves Garlic, Chopped Fine
  • 2 Jalapeno Peppers, Seeded And Chopped Fine
  • 2 Bay Leaves
  • 2 Cups Chicken Broth
  • 1/4 Cup Dry White Wine
  • 1 Tbsp Hot Mexican Chili Powder
  • 1 Tsp Spanish Saffron, Crumbled
  • 4 Tbs Olive Oil
  • Salt And Black Pepper To Taste
  • 1 Cup Raw Long Grain Rice
  1. In a 4 quart pan, heat oil on medium.
  2. Season the chicken with salt and pepper.
  3. Add chicken pieces and brown 4 minutes per side.
  4. Remove to plate.
  5. Discard oil, wipe out pan, and add 2 tbsp oil over medium heat.
  6. Add celery, garlic, carrot, jalapeno pepper, onion, season with salt and pepper, and saute until softened.
  7. Add wine, deglaze pan and mix in chicken broth, chili powder, and saffron.
  8. Add chicken, cover, bring to a boil and simmer 60 minutes.
  9. Uncover, add rice around chicken, being sure all rice is submerged, cover pan and bake at 325 degrees for 30 minutes.
  10. Serve with your favorite garnishes.

8. Mediterranean Chicken Salad

This is a delicious and heart-healthy salad. Simply serve on lettuce or spoon the salad into pita halves for a quick and delicious lunch or dinner!

9. Tangy Thai Chicken

Ingredients

  • 1 Cup Coconut Milk
  • 1 Cup Fresh Lime Juice
  • 1/2 Cup Rice Wine Vinegar
  • 2 Tablespoons Fish Sauce
  • 3 Green Onions, Finely Minced
  • 2 Cloves Garlic, Finely Minced
  • 2 Teaspoons Fresh Ginger, Finely Minced
  • 1 Tablespoon Hot Sauce
  • 1 Tablespoon Fresh Cilantro Leaves, Finely Minced
  • 8 Chicken Breasts
  • Salt And Freshly Ground Pepper
  • Lime Slices, For Garnish
  • Green Onions, For Garnish
  1. Preheat oven to 375 degrees.
  2. Combine coconut milk, lime juice, rice wine vinegar, fish sauce, green onions, garlic, ginger, hot sauce, and cilantro in a small mixing bowl and mix well to combine.
  3. Season the chicken with salt and pepper.
  4. Place chicken in a large zip top plastic bag and pour 1/2 of marinade over chicken. Seal bag and let marinate for 30 minutes.
  5. Add remaining marinade to a medium saucepan over medium heat.
  6. Bring to a boil and reduce to glaze consistency.
  7. Place about 1/4 cup of glaze in a separate bowl and reserve.
  8. Remove chicken from marinade and brush with glaze.
  9. Place chicken, skin side down, on a baking sheet lined with foil and bake for 10 minutes.
  10. Turn chicken over and generously brush with glaze.
  11. Bake for 10-15 more minutes, or until chicken is cooked.
  12. Once chicken has cooled enough to handle, place two breasts on each of 4 plates and drizzle with reserved glaze.
  13. Garnish with lime slices and green onions.

10. Cuban Arroz Con Pollo

This recipe requires a crock pot which is a time saver because it cooks itself all day! If you prepare in the morning it cooks all day and all you have to do is serve over rice at dinnertime!


El Pollo Loco announces new locations in Corpus Christi

CORPUS CHRISTI, Texas — It appears a popular fire-grilled chicken restaurant is looking to setup shop here in town.

El Pollo Loco, a Southern California-based chain, says they are looking to open two restaurant locations in Corpus Christi.

“We are excited to grow our footprint and bring El Pollo Loco's signature chicken, handcrafted Mexican entrees and assortment of healthy offerings to new communities,” said El Pollo Loco’s Chief Development Officer Brian Carmichall. “The expansion announcement and impending unit growth is sure to appeal to the growing number of consumers looking for healthier options consumers’ growing demand for bolder, spicier flavors and experienced franchise owners with the desire to be part of a strong franchisee family.”

According to a company statement, each of the new restaurants will occupy approximately 2,400 square feet of real estate and employ as many as 50 people.

One restaurant will have no indoor dining room. Instead, it will cater largely to off-premise sales with a take-out window, a dual drive-thru, parking for curbside pick-up, and patio seating.

The second prototype will have a smaller-than-typical dining room that opens up to an expansive patio.

The restaurant will also feature a dual drive-thru and curbside pick-up parking spaces.


Pollo Tropical To Open Two Nashville-Area Locations Featuring New Restaurant Design

Pollo Tropica expands its presence in Tennessee with two new locations opening in Nashville and Madison in July.

Both restaurants will feature Pollo Tropical's new Caribbean-style design that incorporates bright island colors and details to help guests soak up the feel of a shoreside retreat while enjoying handmade, island-inspired cuisine. The two existing Tennessee locations, in Franklin and Smyrna , will be updated by the end of summer to offer the same look and feel of the new restaurants.


  • The Madison location opens July 8 at 2003 Gallatin Pike North. It will host a grand opening celebration from 9 a.m. to 7 p.m. on July 10 .
  • The Nashville location opens July 22 at 6704 Charlotte Pike. It will host a grand opening celebration from 9 a.m. to 7 p.m. on July 24 .

"With our new Caribbean-style design, we want to communicate to our Nashville -area guests that we offer island-inspired cuisine and a laid-back vibe that they can enjoy every day," said Pollo Tropical Chief Operating Officer Danny Meisenheimer . "We hope that our new neighbors in Madison and Nashville will enjoy our food and embrace our concept the way the Smyrna and Franklin communities have."

Pollo Tropical's menu centers on its signature flame-grilled chicken and also includes Mojo Roast Pork, Grilled Tropical Wings and made-from-scratch sides like rice, beans, Caribbean corn souffle and sweet plantains. The Tropical Lite menu offers guests tasty, lighter options ranging from 340 to 510 calories that are built around the core Caribbean flavors of the Pollo Tropical menu.

At Pollo Tropical, savory island spices, herbs and citrus juices are blended into rubs and marinades that enhance the flavors of the fresh dishes. The famous Saucing Island ® brings on the flavor&mdashand a little heat&mdashwith 10 signature sauces including Curry Mustard, Guava BBQ, Pineapple Rum, Cilantro Garlic and Spicy Poyo-Poyo. To complement its menu, Pollo Tropical also offers a variety of island-inspired beverages, ranging from Caribbean beers to coconut water.

The 3,400-square-foot restaurants will be open from 10:30 a.m. to midnight daily, and both will feature indoor and outdoor seating for more than 90 guests, with limited table service and a convenient drive-thru. Guests can receive a coupon for either a buy one, get one free small TropiChop ® or $3 off a family meal by signing up for the Pollo Reward$ ® loyalty program.

The restaurants are actively recruiting for all positions and plan to hire more than 80 hourly team members. Applications are being accepted at http://pollotropical.com/careers/job-postings/.

*Complete details including contest rules, odds of winning and eligibility can be found online at www.pollotropical.com/community.

Pollo Tropical, a subsidiary of Fiesta Restaurant Group, Inc., is a Caribbean -inspired fast-casual concept known for its fresh, flame-grilled chicken marinated in a proprietary blend of tropical fruit juices and spices. Other craveable island favorites include Mojo Roast Pork and made-from-scratch sides including rice, beans, yuca with garlic sauce, sweet plantains and more. Menu items like the Tropical Citrus Chicken Salad, Guava BBQ Pork Sandwich and Create Your Own TropiChops ® can be customized with 10 zesty tropical signature sauces on Pollo Tropical's famous Saucing Island ® . Founded in 1988, the Miami -based company currently owns and operates more than 130 locations in Florida , Georgia , Tennessee and Texas , plus five licensed restaurants on college campuses and 35 franchised locations throughout the Caribbean , Central America , South America and Puerto Rico .

Logos, product and company names mentioned are the property of their respective owners.


Get ready for new and refreshed dining options

As Panthers get back into their campus routines and return to their favorite food hotspots, they might notice a few new things. While preparing for an increase of hungry Panthers on campus, the university and dining partner Chartwells have been beefing up FIU's offerings.

"We've been behind the   scenes   trying to make sure we are revamping our locations, and   also  m aking   sure we are putting in COVID-19 protocols so that   when  [more]  students and faculty get back on campus, we are ready to go," says Josue Rodriguez, Chartwells Director of Marketing and Guest Experience at FIU. 

There are two new dining options at MMC: Pincho Factory, a popular South Florida burger chain, and an original Caribbean concept called Cabana.

"It's exciting to be working here while more people are coming back. We have been hiring new people, training them and making everything easier. It’s like a new adventure, a new challenge," says Tania Delgado, a chef for Chartwells at FIU.

Also at the main campus, Cafe Bustelo and Pollo Tropical have been redecorated, and Chili's patio has received upgrades that promise to make the outdoor space a prime spot for student events. 

The Biscayne Bay Campus has also received its share of upgrades. A Chick-Fil-A is being built. And a new Vicky Bakery concept has been constructed in AC-1. The establishment will offer empanadas and signature sandwiches from the chain's menu. It also contains a painted mural that promises to be a fun backdrop for selfie-takers at BBC.

Here is a sneak peek at FIU's newest and refreshed restaurants. Photos by FIU photographer Margi Rentis.


Fiesta Restaurant Group to close 10 Pollo Tropical locations

1 of 5 The exterior of Pollo Tropical, 11400 Broadway, shown Tuesday, July 8, 2014, in Pearland. Fiesta Restaurant Group, Pollo Tropical’s parent company, announced in October it planned to close 10 locations. Melissa Phillip /Houston Chronicle Show More Show Less

2 of 5 Fiesta Restaurant Group Inc., the parent company of Pollo Tropical, has named Richard Stockinger, former CEO and president of the Japanese restaurant company Benihana Inc., as its new CEO. Melissa Phillip /Houston Chronicle Show More Show Less

3 of 5 Pictured, the Chicken Avocado Salad dish at Pollo Tropical. Comparable restaurant sales at Pollo Tropical, the figure used to measure performance of retail and restaurant locations, fell by 1 percent during the three month period ending Oct. 2. Courtesy photo /Courtesy photo Show More Show Less

4 of 5 Fiesta Restaurant Group Inc., based in Addison, plans to shut down eight Pollo Tropical stores in Texas — including one in New Braunfels — along with one in Nashville and one in Atlanta, the company said Monday. /Pollo Tropical Show More Show Less

5 of 5 Pictured, a Taco Cabana location in Seguin. TOM REEL /SAN ANTONIO EXPRESS-NEWS Show More Show Less

The parent company of the Taco Cabana and Pollo Tropical fast food restaurant chains is closing 10 Pollo Tropical locations a month after halting expansion plans in Texas and rumors of a potential sale, the company announced Monday.

Fiesta Restaurant Group Inc., based in Addison, will shut down eight stores in Texas &mdash including one in New Braunfels &mdash along with two others in Nashville and Atlanta, the company said in a statement. The closed restaurants contributed $4.8 million in pre-tax operating losses through the end of the third quarter, Fiesta said in the release.

Three restaurants will be converted into Taco Cabana stores, but Fiesta did not say which locations. The company declined to provide further comment.

&ldquoAfter a period of aggressively growing Pollo Tropical in Texas we have hit the pause button to focus on building brand affinity, frequency and awareness, while continuing balanced system development over time,&rdquo Danny Meisenheimer, interim Fiesta president and CEO, said in a statement. &ldquoWe believe closing or rebranding these underperforming stores provides the opportunity to further strengthen our operational and financial performance across the remaining restaurants in Texas and across our Pollo Tropical brand as a whole.&rdquo

Fiesta came to the decision after months of falling sales. Pollo Tropical&rsquos comparable location sales, used to measure performance, fell by 1 percent during the three month period ending Oct. 2, the company said. Taco Cabana&rsquos comparable restaurant sales fell 4.1 percent during the same period.

Fiesta said it may have to write down as much as $21 million in the third quarter and $4 million more in lease and other charges during the fourth quarter related to closing the stores, the company said. In addition to the New Braunfels site, the company is closing restaurants in Baytown, Dallas, Denton, Frisco, League City, Southlake and Watauga.

But, the restaurant group hasn&rsquot nixed the Pollo Tropical brand altogether. Fiesta plans to add up to 17 new locations in Florida and Georgia next year as well as up to 10 new Taco Cabana locations in Texas, the company said in September.

Still, Fiesta is seeing declining profits. The company&rsquos revenue rose 5.6 percent to $181.5 million during the three months ended July 3 from a year before while its earnings fell by about 20.5 percent. Fiesta reported net income of $8.9 million during the second quarter, down from $11.2 million in 2015.

Fiesta&rsquos stock value has also fallen more than 31 percent during the past 12 months. The company&rsquos stock closed at $27.05 a share on Monday, compared to $39.70 a year ago.

The restaurant group is said to be considering a sale. The New York Post reported last week that Golden Gate Capital, a private equity firm that owns California Pizza Kitchen and Red Lobster, could be a potential buyer.

Activist investor JCP Investment Management, based in Houston, noted in a Sept. 19 filing with the U.S. Securities and Exchange Commission that it has a 6.2 percent ownership stake in the Dallas-area restaurant group and sees &ldquosignificant operational and strategic opportunities&rdquo to &ldquoenhance stockholder value.&rdquo

JCP was instrumental in pushing San Antonio-based CST Brands Inc. &mdash which operates the Corner Store chain of convenience stores &mdash toward a $4.4 billion sale to Quebec-based Alimentation Couche-Tard Inc., the parent company of the Circle K chain of gas stations, in August.


More than 100 rodent droppings found inside Pollo Tropical

WESTON, Fla. – Records show more than 100 rodent droppings were found inside the Pollo Tropical in Weston last week.

A whopping 50 rodent droppings were found at the front counter alone.

Rodent issues were also found inside Beach Pizza on Las Olas in Fort Lauderdale, and inside a storage area at Hook Fish and Chicken on the Sunrise/Plantation border.

It is the second time Hook’s has been ordered shut.

Meanwhile, the management at the Dunkin’ at 18801 NW Second Ave. in Miami Gardens either doesn’t get it or doesn’t care.

That one location was ordered shut for the third time last week.

According to the inspection, flying insects were spotted landing on the donuts.

Flies were also an issue inside the Wendy’s in North Miami Beach.

Below is a list of places that were ordered shut and some of their violations.

All the places mentioned were allowed to re-open following an ordered cleanup and re-inspection.

“Rodent activity present as evidenced by rodent droppings found. Observed over 20 rodent droppings on cases of syrups used to make soda next to ice machine in prep area by three compartment sink 7 rodent droppings on Water heater stand next to blast chiller in prep area by three compartment sink 5 rodent dropping in between water heater stand and blast chiller in prep area 7 on top of continental reach in freezer where fries, yucca and plantains are held hot next to fryer station 3 on floor between continental reach in freezer and fryers close to cook line approximately 10 droppings under drive through cash drawer shelf where single service containers are held 3 droppings on plastic that secured single service cups Approximately 50 rodent droppings under front counter where can sodas, ketchup and registers tapes are kept in front of steam table 5 droppings under steamtable by cook line where uncovered food are held hot Approximately 10 droppings under chemical shelf in storage area by back door 3 droppings on case of rags used to sanitized areas in the establishment.”

“Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed multiple bags of garbage at back door for over 20 minutes.”

Local 10 received a statement from Pollo Tropical, which read:

“Despite our diligent pest control procedures during a routine health inspection, rodent droppings were reported at this location. We immediately contacted our sanitation and pest control partners to resolve the situation. At Pollo Tropical we take all sanitation issues very seriously and our guests can rest assured that this issues has been remedied.”

ALSO ORDERED SHUT 9/30/20

ALSO ORDERED SHUT 7/5/19

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects landed on donuts in an uncovered tray on the preparation table, located in the back prep area 1 live small flying insect on a clean coffee container on the back preparation table 7 live small flying insects on the wall, ceiling tile and vent in men’s bathroom 3 live small flying insects on wall, ceiling tile and vent in women’s bathroom 5 live small flying insects on shelves in the back storage area and 1 live small flying insect in the wall by three compartment sink. **Repeat Violation**.”

“Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 live small flying insects landed on donuts in an uncovered tray on the preparation table, the back prep area.”

“Accumulation of food debris/grease on food-contact surface. Observed a clean food tray has buildup of food debris.”

“1 dead small insect inside the front reach in cooler that holds assorted beverages. **Repeat Violation**.”

“Build-up of food debris, dust or dirt on nonfood-contact surface. Observed exterior of donut holding units has food debris. **Repeat Violation**.”

“Displayed food not properly protected from contamination. Observed a pan of donuts on the preparation table, and donuts in a holding unit not covered. Manager discarded uncovered donuts on a preparation table. Employee covered holding unit.”

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 live small flying insects on the wall at the entrance of the front counter, next to ice cream machine 3 live small flying insects on the ice cream machine, 10+ live small flying insects on the computer monitor/wires at the front counter 5 live small flying insects on cups at the front counter and 6+ live small flying insects on the menu board 17+ live small flying insects in the hallway lights and wall trim (bathroom area) observed 100+ live small flying insects on the ceiling tiles in the dining areas and, at the front counter wood frame and mobile app sign 4+ live small flying insects on the wall by the soda machine 2 live small flying insects landed on bacon on the hot holding unit 20+ live small flying insects on the drive thru window, the cold holding unit, three compartment sink, drive thru window area.”

“Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 live small flying insects landed on bacon on the hot holding unit.”

“Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed kitchen employee coming from the bathroom, entered the kitchen and began to serve food at the drive thru window. No hand wash. Manager instructed employee to wash hands. Employee washed hands.”

3009 EAST LAS OLAS BLVD.

INSPECTION BASED ON A COMPLAINT

“Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings on shelf over stand mixer in kitchen. Observed 1 rodent dropping on leg of mixer in kitchen Observed 20 droppings on bottom shelf of front counter where register is. Observed approximately 30 rodent droppings on floor in upstairs area where pizza boxes and other supplies are kept. Observed approximately 30 rodent droppings in office/prep room on floor where plugged in slicer, prep table for slicer and chest freezer are stored. Observed 2 rodent droppings under slicer, observed 5 rodent droppings on bottom shelf of prep table in upstairs prep room Observed 6 rodent droppings in employee restroom upstairs by office/ prep room. Observed gnaw marks on upstairs office /prep room door at bottom.”

6201 WEST SUNRISE BLVD.

ALSO ORDERED SHUT 9/28/20

“Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead rodent in trap behind unused True lowboy cooler in the second floor which serves as a storage room for plastic to-go containers, sauces and dry goods. Operator discarded dead rodent.”

“Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings on the floor near stair in the second floor which serves as a storage room for plastic to-go containers, sauces and dry goods. Observed 2 rodent droppings on the floor behind True lowboy cooler in the second floor which serves as a storage room for plastic to-go containers, sauces and dry goods. Operator cleaned droppings and sanitized floors.”

“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: chopped lettuce (44-50°F - Cold Holding). Observed lettuce overflowing insert pan inside flip top cooler with lettuce on the top not maintaining 41°F. Per operator foods have been in unit less than 4 hours. Operator moved lettuce to bottom of cooler to quick chill. Advised operator to not fill insert pans above the line.”

1658 NORTH FEDERAL HIGHWAY

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live flies on clean glass rack at bar triple sink Approximately 10 live flies at soda machine at bar 6 live flies at restroom door in dining room Approximately 10 live flies on ceiling over prep area on cook line 3 live flies on clean storage containers at prep area on the cook line 3 live flies on clean storage containers in dish room Approximately 5 live flies on ceiling in dish room Approximately 15 live flies in office area next to dish washer area.”


11 Grill Recipes That Span the Globe

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, some of the best world BBQ recipes for globally inspired grilling.

Your international travel plans are likely on hold this summer, which is all the more the reason to embark on a globe-trotting food tour in your own backyard.

There’s a wide, wide world to explore when it comes to grilling. Given that the most primitive way to cook food is over an open flame, it shouldn’t come as a shock that every civilization on Earth has devised its own unique approaches to delectable fire-kissed cooking.

Expand your culinary borders beyond burgers, hot dogs, and domestic ‘cue with some of our favorite international grill recipes.

Related Reading on CNET: The Best Grills for 2020

Grilled Greek Salad

Salads tend to be as fire-averse as Frankenstein, but this spin on an Aegean classic fully embraces the heat. Use half of the oregano and thyme dressing as a marinade for the skewers and reserve the rest to drizzle over grilled romaine. Alternate tomato, onion, and sturdy, salty halloumi cheese on the skewers. Get our Grilled Greek Salad recipe .

BearMoo Stainless Steel Flat Kabob Skewers, 10 for $19.99 from Amazon

The flat design of these skewers keeps your food stable on the grill.

Elote

When it comes to grilling and Mexican food, your mind tends to go towards fajitas or taco fillings be it fish , al pastor , or carne asada . But when summer rolls around and sweet corn is in abundance nothing beats street food favorite elote . Instead of boring old butter, rub a bit of cayenne-spiked mayo on your ear, roll it in Cotija cheese crumbles, and finish with a squeeze lime for a fully loaded cob. Get our Elote recipe .

Beef Kalbi

All it takes is five minutes per side to achieve the perfect char on these sweet and savory short rib strips. The marinade does include some deep cuts from the Korean pantry (psst… you can find a bottle of malt syrup online ) but they’re worth tracking down. Get our Beef Kalbi recipe .

Argentine Grilled Tri-TIp

Fact: Argentines love their beef, so it’s always a great idea to go gaucho when cooking your cow. If you’re not familiar with tri-tip here’s the perfect opportunity to get acquainted with the lean but flavorful cut from the bottom sirloin. Don’t forget the side of chimichurri . Get our Argentine Grilled Tri-Tip recipe .

Middle Eastern Lamb Kebabs

The recipe for these time-tested skewers, which are served at José Andrés’ D.C. restaurant Zaytinya, derives from centuries-old methods from Turkey, Greece, and Lebanon. An overnight marinade of yogurt and spices allows the meat to tenderize while infusing it with ample flavor. Enjoy straight from the stick or slide the lamb into pita and top with tzatziki sauce if you prefer to go the sandwich route. Get the Middle Eastern Lamb Kebab recipe .

Grilled Paella

If you want to nail this jewel in the Spanish culinary crown a proper paella pan is vital. It ensures that the heat from the grill evenly browns the bottom of the rice to give it that iconic socarrat crust. Mix and match your meat and seafood selections to your preference. Get our Grilled Paella recipe .

Lodge 15-Inch Carbon Steel Paella Pan, $49.90 from Walmart

Whole Grilled Bass with Olives, Onions, and Artichoke

Mediterranean flavors abound in this seafood stunner. While tackling a whole bass on the grill may seem daunting, fear not. Unlike a fillet, going full fish ensures easy flipping—just make sure to coat your catch in olive oil so it doesn’t stick to the grate. Get our Whole Grilled Bass recipe .

Grilled Jerk Chicken Skewers with Fresh Mango Salsa

Ayesha Curry embraces her Jamaican heritage with these spicy skewers rubbed in traditional jerk seasoning. The accompanying tropical salsa made with lime, mango, red onion, and jalapeño makes this dish a slam dunk. Get the Grilled Jerk Chicken Skewer recipe .

Campfire Breakfast Toad in a Hole

Up your camping cooking game with this outdoorsy spin on the British classic. Between the cornmeal cake, sausage, eggs, and syrup, you’ll have a tasty all-in-one start to your day with nature. Just be sure to pack a sturdy cast iron skillet. Get our Campfire Breakfast Toad in a Hole recipe .

Cuban Rotisserie Pork Loin

Forget cigars. Garlicky, citrusy, and exceptionally juicy lechon asado is Cuba’s greatest export. While there’s a considerable amount of prep work to preparing the loin, once it’s mounted on the rotisserie, you can relax with a mojito and let the grill work its magic. Get our Cuban Rotisserie Pork Loin recipe .

Naan

Ahh, naan. The requisite starchy backbone of so many great Indian meals. If you don’t have a tandoor , don’t sweat it. Your grill set-up is the ideal substitute. And while the flame is hot, why not throw on some chicken tikka skewers to pair with your bread? Get our Naan recipe .


Take a first look at Joella’s Hot Chicken, now open in metro Atlanta

The second location of the Louisville, Kentucky-based fast-casual concept is set to open on Ernest W. Barrett Parkway in Kennesaw on Wednesday, with Woodstock and Newnan coming soon.

The menu features multiple iterations of hot chicken, including Joella’s Jumbo Tenders, Big Wings, quarter white, quarter dark or half bird, chicken and waffles, big chicken “sammies,” and even soy-based vegan “chicken.”

The six heat levels range from no heat Southern, through medium heat Tweener, and at the top of the capsaicin scale, Fire-In Da-Hole, which is described as an “inferno” and requires a signed waiver to consume.

Beyond chicken, you’ll find an array of “dippin’ sauces,” fresh salads, and Southern sides, including fan favorites Creamy Mac and Cheese, Parm Garlic Fries, and Kale Crunch Salad. Desserts range from classic banana pudding to Pie-in-a-Jar, and “you keep the jar.”

Self-serve drinks include lemonade, iced tea, and Boylan Sodas, which are made with cane sugar and are gluten-free, vegan-friendly, non-GMO and kosher certified.

Joella’s currently has locations in Florida, Kentucky, Indiana and Ohio. But other than branding and decor, none of the stores adhere to a strict design.

In Georgia, that changed a bit when the company was able to acquire several former Pollo Tropical locations around metro Atlanta. In addition to similar buildings and floor plans, the Atlanta-area stores will all have drive-thrus in addition to counter service.

Last week, Christina Happel, regional vice president of operations, talked about Joella’s move to the Georgia market, and revisited a bit of the history of the company.

“We were founded in 2015 in Louisville, Kentucky,” Happel said. “Our first restaurant actually opened in a suburb of Louisville called St. Mathews. We based our entire concept on Southern hospitality, making fried chicken with that little bit of spice and heat that everyone has grown to love. We are making everything from scratch, whether it’s the Creamy Mac and Cheese, or our green beans, or our Kale Crunch Salad, which is made and tossed to order.

“We want everyone to come to our restaurants and feel like they’re having a dinner at home, almost. We have a menu that’s broad enough that it can be inclusive of everyone in your family. Whether you are a vegan, or you have gluten allergies or nut allergies, our menu is extremely inclusive.”

Asked about the growth of the company, which is part of the Schulte Restaurant Group, Happel said the current expansion will be rapid and ongoing.

“When we talk about our growth, we are opening four restaurants in Georgia this year,” she said. “We will open three in Florida, one of which is open in Largo now. And then we will open our second location in Ohio and our fourth location in Indiana. Beyond that, we are continuing to evaluate sites in several different states.

“Our first store, many years ago, was a gas station. We have no stores that are new builds. They’re all in existing, refurbished buildings. Earlier this year, we opened in Bloomington (in Indiana) in an 80-year-old building that used to be a bakery and has a lot of history in the community. We like that. With Pollo Tropical, we were excited to get that presence in these markets. The kitchens were laid out so beautifully for what our brand needed. We don’t have drive-thrus in all of our restaurants. But all seven of those Pollo sites do have drive-thrus, so that’s been a new challenge for us.”

Asked about Joella’s place in the current fried chicken scene, especially in light of the press around the Popeyes chicken sandwich rollout, Happel’s first answer was a laugh.

“We’ve had a little bit of fun internally, for sure,” she said. “With the chicken sandwich debacle, and certainly KFC’s recent vegan chicken announcement. We’ve been serving vegan chicken since 2015, and we always will, so we’re not late to the game on any of those things. Opening these new stores, we are selling so many chicken sandwiches.

“But our chicken sandwiches have so much personality. We have a homemade pimento cheese chicken sandwich, which is just beautiful, and our Dixie-style chicken sandwich with sweet vinegar slaw and garlic aioli is great, too. They’ve got a lot of character, so our fans on social media have had a lot of fun bantering back and forth about that. It’s been fun, but we certainly don’t have the national presence that those other brands do.”

2955 Cobb Parkway, No. 910, Atlanta. 770-956-0919, joellas.com.

Scroll down for more images from a First look at Joella's Hot Chicken on Cobb Parkway in Cumberland


Watch the video: Pollo Tropical. Morning Blend (December 2021).