Harrods revives beloved 113-year old restaurant, The Georgian

Fifth Group Restaurants, known for establishments like La Tavola and Ecco, is set to transform its Midtown seafood restaurant, Lure, into Lure Saltwater Kitchen and Bar. The original Lure will close on September 2nd, with the new concept opening just a week later. The renovation reflects changes in the dining scene and habits within Midtown, aiming to inject new excitement and energy into the space that has been operational for 13 years. Lure Saltwater Kitchen and Bar will maintain its focus on sustainable seafood, but with a revamped approach centered around small plates prepared on a newly installed wood-fire grill. The interior will undergo a refresh, and a new patio bar is being added to enhance the dining experience. The beverage program is also being updated to complement the new culinary direction. To lead this transformation, the team has brought in chef de cuisine Olivier Reedholm, formerly of The Grey in Savannah and the Michelin-starred Under in Norway. Reedholm will collaborate with Fifth Group's vice president of culinary, Mark Jeffers, and director of culinary, Brandon Chavannes, who was involved in the initial opening of Lure. This culinary trio is partnering with Farmers & Fisherman Purveyors to ensure that all seafood items adhere to the Monterey Bay Aquarium’s Seafood Watch List, promoting sustainability. A key feature of the new menu will be the daily-to-weekly changing “Fleeting Moments” selection, offering fresh oysters, aguachile, crudo, ceviche, and tartare. This ensures a dynamic menu, encouraging repeat visits. A unique shared plate option, the “Tackle Box-Chef Assortment,” will present raw bar items in a vintage tackle box. The small plates section will feature imaginative dishes such as mussels in Thai coconut broth, blue crab tamale with pumpkin mole, and crispy shrimp with Chinese chili garlic crunch, peanuts, and seaweed. For diners preferring more traditional entrees, five options will be available, including pork shank, wood-grilled chicken, wagyu steak frites, and a filet of fish in brown butter sauce. These dishes aim to provide a classic yet approachable dining experience, distinct from a formal chop house. The wood-fire grill is expected to impart unique and dynamic flavors to these offerings. To cater to health-conscious guests, Lure Saltwater Kitchen will offer “Breadless Service” with house-made kimchi, pickles, and spicy condiments, alongside gluten-free anchovy garlic bread. Salads and vegetables will be available from the “From the Soil” section of the menu. A notable dessert item will be wood-fired, slow-roasted pineapple in rum caramel, served with house-made ice cream. The beverage program, curated by Fifth Group head of beverage innovation Ian Mendelsohn, will feature cocktails designed to complement the kitchen’s bright and exotic flavors. Options will include a frozen “creamsicle” cocktail and drinks incorporating shochu, yuzu, lemongrass, and chili. The wine list will expand to about 50 sustainable, biodynamic, or organic varieties, and eight beers will also be on offer. The aesthetic changes, guided by design team ai3 (who also designed the original Lure), will introduce new pops of color, including red and green, throughout both the indoor and outdoor spaces. New patio furniture and murals by a local artist will contribute to the refreshed ambiance. The new patio bar will host a happy hour from 4 p.m. to 6 p.m. daily, featuring half-price oysters. Beyond culinary and design enhancements, Lure Saltwater Kitchen emphasizes environmental sustainability. The restaurant will collect rainwater for toilet flushing and plant watering. It has also partnered with Shell to Shore, a nonprofit organization that repurposes oyster shells to rebuild reefs, thus contributing to marine ecosystem restoration. The new Lure will soft-open on September 10th, with its official grand opening slated for September 16th. #FifthGroupRestaurants #LureSaltwaterKitchenAndBar #MidtownAtlanta #SustainableSeafood #RestaurantRedevelopment #WoodFireGrill #SmallPlates #EnvironmentalSustainability

The article highlights the resurgence of decorative fabric trim, known as passementerie, in home decorating and features Fringe Market, a Georgia-based company that has carved out a niche in the high-end market for this product. Founded by Dalton natives Melanie and Mark Cosby, Fringe Market operates from a small factory in Eatonton, near Lake Oconee, and is noted as one of the few U.S. manufacturers of fine trim. The company distinguishes itself by focusing on natural fibers like Belgian linen, jute, and recycled cotton, offering a wide array of custom-dyed colors and patterns, including embroidered Greek keys, pom-poms, and handwoven tassels. Mark Cosby, who has a background in the trim business and a degree in textile engineering, identified a gap in the market for high-end, casual trim for decorators. This insight led to the branding of Fringe Market to specifically address this demand. Seven years prior, his wife, Melanie, joined the business, contributing her design expertise. Initially, a significant portion of their operations involved industrial trim for products such as seatbelts, tires, and carpet edging. However, under Melanie’s influence, the company shifted to prioritize decorative trim for home interiors. Fringe Market's production process combines both modern and traditional techniques. While some machinery is computerized, others are mechanical and can be up to a century old. Mark Cosby has adapted and re-engineered these machines to accommodate the intricate designs that are unique to Fringe Market's offerings. Additionally, a dedicated team of artisans hand-ties tassels and fringe, preserving a craft that is increasingly rare in the U.S. The company regularly releases new styles, with over 50 collections available in as many as 80 colors, and also offers fully customized trim options. The company produces private-label trim for major textile companies worldwide and sells directly to the trade, as well as through retail outlets like Lewis and Sheron. The article emphasizes that Fringe Market’s products represent a modern and sophisticated interpretation of traditional embellishments, moving beyond the dated perception of “grandmother’s shiny golden drapery cords.” The company’s warehouse features extensive stock of threads in a variety of hues, from subtle pastels to vibrant deep blues, alongside numerous neutral tones derived from natural fibers. This approach has allowed Fringe Market to meet the growing demand for decorative trim in contemporary interior design. #FringeMarket #Passementerie #DecorativeTrim #HomeDecor #TextileManufacturing #GeorgiaDesign #InteriorDesign #CustomFabric #Eatonton

Ghee Indian Kitchen has opened a new location in Wynwood, bringing an upscale dining experience to its existing reputation for high-quality, ingredient-driven Indian cuisine. The restaurant, under the direction of chef Niven Patel, is celebrated for its distinctive approach to Indian dishes, where fresh produce sourced directly from Patel's own farm plays a central role. This commitment to fresh, locally-sourced ingredients allows for a nuanced flavor profile where each component of a dish, even within heavily spiced curries, remains discernible. This philosophy was previously established at the original Ghee Indian Kitchen in Dadeland, and has now been seamlessly integrated into the Wynwood setting. The Wynwood location retains the core culinary principles of Ghee, emphasizing fresh produce and carefully selected proteins. This ensures that the natural flavors of the ingredients are not overshadowed by spices, a common occurrence in many Indian restaurants. An example of this is the saag paneer, a dish often found to be generic in taste elsewhere. At Ghee, it is described as tasting distinctly of fresh spinach, buttery, and subtly spiced, demonstrating the chef's ability to elevate a seemingly simple dish. The menu offers a range of options, from traditional Indian dishes to innovative creations. The ambiance of the new Wynwood restaurant is designed to be attractive and inviting, described as "Indian-ish" rather than overtly traditional. The decor features subtle nods to Indian culture, such as intricate weave patterns on wooden chairs and basket-like light fixtures, but primarily focuses on creating a pleasant dining environment with ample natural light and artistic elements. This aesthetic choice makes it suitable for various occasions, including date nights, and aligns with the vibrant Wynwood area. Another significant enhancement at the Wynwood location is the expanded focus on beverages. Recognizing the local preference, the bar menu is more elaborate, featuring a variety of cocktails and mocktails that incorporate fresh fruits, tamarind, and pomegranate. A standout drink is the Mo'Garita, a blend of tequila, pomegranate, lime, and a spicy ancho chile tincture, indicating a thoughtful and creative approach to their drink offerings. The dining experience is flexible, with options for à la carte ordering or a 13-dish tasting menu priced at $75, providing accessibility for different preferences and budgets. The menu includes appetizers like puffed rice bhel with yellowfin tuna and avocado, and crispy roti served with house-made chutneys. A notable vegetarian option is the soybean-based kebab, which is highlighted for its superior taste compared to traditional chicken versions. The generous portion sizes, exemplified by the saag paneer that can serve as leftovers, further contribute to the restaurant's appeal. Ghee Indian Kitchen Wynwood is located at 63 NW 24th St, Miami 33127, and operates from Sunday to Thursday from 5:30 PM to 10:00 PM, and on Fridays and Saturdays from 5:30 PM to 11:00 PM. #IndianCuisine #MiamiRestaurants #WynwoodDining #NivenPatel #FarmToTable #FineDining #CocktailMenu

The V’Randa, a waterfront patio restaurant located in Beaver Island State Park on Grand Island, is set to reopen for the season on Wednesday, May 14th. This establishment is known for its open-air, covered patio which offers views of the Niagara River, making it a destination for brunch and dinner. The reopening marks the return of a popular spot for outdoor dining in Western New York. To commemorate the start of the season, The V’Randa is offering several specials on its opening night, May 14th. These include half-price prime rib, half-price glasses of wine, and half-price beer. Additionally, since the opening falls on a Wednesday, the restaurant will feature its regular $100 Dinner for Two promotion. This package comprises one drink per person, a shared appetizer, a choice of one salad per person, a choice of one entree per person, and a shared dessert. The menu for this special includes a variety of dishes such as crispy brussels, Mexican street corn dip, glazed salmon, marsala mushroom risotto, and chicken milanese. Desserts are provided by The Village Bakeshoppe, with weekly rotating features. Throughout the season, The V’Randa plans to host a range of weekly specials and events. "Prime & Wine Wednesdays" will continue to offer prime rib and half-off glasses of wine. "Wings & Things Thursdays" will feature 10 wings for $10 and a dollar off all alcoholic beverages. Fridays will be dedicated to "Fish Fry Fridays," with Guinness beer-battered fish fry and live music. Saturdays will host "Spritz & Sips Saturdays," providing brunch with a dollar off The V’Randa Spritz. Sundays will conclude the weekend with "Sunday Brunch with Live Music," offering another opportunity for patrons to enjoy the ambiance and culinary offerings. The V’Randa operates from Wednesday to Friday, from 5 PM to 10 PM. On Saturdays and Sundays, it is open for brunch only, from 10 AM to 3 PM. Saturday evenings are reserved for private parties and are not open to the public. The restaurant encourages reservations, particularly for the opening night, to ensure a table. The establishment is presented as a prime location in Western New York for those seeking a dining experience with scenic water views. The article is presented as a paid promotion sponsored by an advertiser, designed to inform readers about the reopening and specials at The V’Randa. It highlights the restaurant's location, its culinary offerings, and the weekly events planned for the season, positioning it as a significant local attraction for dining and entertainment. #GrandIsland #WaterfrontDining #PatioSeason #RestaurantReopening #DiningSpecials #NiagaraRiver #Brunch #LiveMusic