The Comfy Cow is moooving on to franchising

Looks like The Comfy Cow ice cream and dessert company could soon add a new item to its menu: franchise opportunities.

The three-unit concept has been a hit since opening in 2009, and along the way it has attracted the attention of at least one well-heeled restaurant veteran who sees its potential as a regional, and potentially national, concept. Continue reading The Comfy Cow is moooving on to franchising

Q&A: Chef John Plymale of Porcini

Chef John Plymale has been with Porcini since before its 1992 opening. Twenty-plus years later, the restaurant seems like an extension of the chef himself.

A thoughtful and affable guy, Plymale sat down for a conversation before the ritual of a nightly staff meal, which he cited as one factor in the staff’s dedication and longevity. “We can take fifteen minutes out of our crazy day,” Plymale says, “and sit down together and eat and talk and have that bond.” Continue reading Q&A: Chef John Plymale of Porcini

Bourbon’s Bistro humming along quite well with new chef

Chefs are always under pressure, but arguably that pressure is at its worst when one takes over a kitchen following a successful forerunner.

Creating one’s own reputation while at least living up to the last person’s rep is difficult. Especially when the last guy was chef Michael Crouch and the restaurant is Bourbon’s Bistro. Continue reading Bourbon’s Bistro humming along quite well with new chef