English Dockside Fresh Seafood & Grill (englishdockside.com) just opened at 1201 W. Colorado Ave., in the former Metropolis space. Owner Thomas English, who'd operated for a decade at 2220 Academy Place, says he'd been wanting a second location for a while, but opted to move instead. West-siders have been "begging" him to open closer to them, he notes.
Two former customers, Bill and Darlene Kennedy, recently bought and overhauled the location. They were entertaining other lease inquiries when English approached one day. Both parties describe strong feelings that the new relationship was meant to be: "It's all God's plan," says English, a Mobile, Ala., native who draws menu influence from New Orleans to Boston.
English emphasizes that what sets him apart is fresh product, all cooked to order, even individual soup cups. Says English, "It's food worth the wait — they say."
Ribs on the run
After six months of catering, MA's Sammich Stop BBQ and Catering (masammichstop.com) has opened a take-out-and-delivery-only location at 6453 Omaha Blvd., open daily but for Sundays, 11 a.m. to 9 p.m., and delivering to a 10-mile radius.
Chef/co-owner Timothy Archer says everything's cooked fresh each morning and ready for quick pick-up, at least until items sell out. The ribs, dry-rubbed and smoked with a combo of maple, apple and hickory woods, usually go first. He also makes eight house sauces, and among other offerings, his MA's Bayou Burger is basically a "Creole gumbo-based Sloppy Joe," he explains.
The former Marine graduated from Pueblo Community College's culinary program, and offers military and veteran discounts plus rotating monthly eat-free days for soldiers, vets, police and fire folks.
German to Curbside
The newest addition to Curbside Cuisine (225 N. Nevada Ave., curbsidecuisinecs.com) as of April 1 will be SuppenBar (hot-soups.com), operated by East Germany native Jessica Martinkoewitz and her partner, Bradley Ray. The truck plans to serve a daily-rotating menu consisting of a single salad, a soup option (with house-baked breads) for both vegetarians and meat-eaters, and often a sandwich or traditional German entrée.
As a menu sample, Martinkoewitz cites a traditional yellow split pea soup, made with chicken stock, carrots, potatoes and a couple spices — "they joke that [Germans] use only five spices," she says — basically, "peasant food," in Ray's words.
"I grew up behind the Wall," she says. "... I want to show people other [flavors] in the world." She aims to buy local, and to offer gluten-free options.
I was thinking the same thing about the wage. We are members of the ymca…
The minimum wage for cooks and back of the house restaurant staff will be $9.30…
Well thanks for the honest feedback. We'll try to improve as we love our city,…