Culver’s of Shorewood Receives Pride Award for Overall Restaurant Cleanliness
Peter and George Dimitropoulos, owners of Culver’s® of Shorewood (1325 E. Capitol Dr.), were one of the select few franchise partners across the country chosen to receive the Restaurant Pride Award from Culver Franchising System, Inc. (CFSI). The Restaurant Pride Award recognizes Culver’s franchise partners who meet the highest standards of excellence for keeping their restaurants clean and inviting to guests. CFSI representatives completed a system-wide review of 400+ restaurants to rate the best at maintaining each restaurants’ cleanliness. Only 20 Culver’s across the country earned the Pride Award this year. “Not only do we pride ourselves on doing it right for our guests by offering a quality meal, we also rate ourselves on the way we present our restaurants,” says Craig Culver, co-founder of Culver’s.“Culver’s of Shorewood deserve(s) the Pride Award for going above and beyond to provide a clean, hygienic restaurant for our loyal guests.”
North Star Named One of Top 30 Milwaukee Restaurants by Journal Sentinel
Shorewood’s North Star American Bistro was rated one of Milwaukee’s Top 30 restaurants by food critic Carol Deptolla of the Milwaukee Journal Sentinel in its September 13 paper. According to Deptolla, “These restaurants (North Star also has a Brookfield location) by Duffy O’Neil and Mike Stoner are as adept at serving a casual weeknight supper as a special weekend dinner, in comfortable, contemporary settings with very good, attentive service. If I want a burger, North Star’s is a tasty, juicy half-pounder; for a comforting dinner, I’ll take the super-moist roast chicken; and if I want a good steak at less-than-steakhouse prices, I’ll get the flavorful sirloin served au poivre.” North Star in Shorewood is located at 4515 N. Oakland Ave., 414.964.4663.
Anaba Tea Room Chef Featured in Journal Sentinel, October 10
In an article by Joanne Kempinger Demski on Oct. 10 in the Entree section of the Journal Sentinel, Chef Gregg Des Rosier of Anaba Tea Room was featured for his innovative cooking with teas. Des Rosier said he has been cooking with tea since he started working at the restaurant five years ago. He uses brewed teas to make tarts, ice cream and scones, and dried teas in rubs and dressings. Although many of the dishes he serves at Anaba are unique, he said, cooking with tea is nothing new - and it’s easy. It has been done throughout history, he says, in subtle and overt ways. “If you know how to cook, it will seem natural. It’s a craft, not a science. . . . The idea is to recognize flavor profiles you enjoy, mix them with other things and experiment,” he explains. For the complete article, visit http://www.jsonline.com/features/food/63547307.html