Shucks goes green, Kobe on the move …


* Last week’s Dish feature “Defining Delicious” profiled Metropolitan Community College Institute for Culinary Arts’ Chef Brian O’Malley. He was incorrectly identified as the current president of the Heartland Chapter of the American Culinary Federation. O’Malley was president from 2005-2007 and is currently publication chair. The organization’s current president is Chef Kevin Newlin of the Kroc Center. We regret the error. * Local fishmongers and seafood savants, the folks at Shucks Fish House & Oyster Bar — with locations at 168th and Center, and 119th and Pacific — are going green. They’ve replaced most of their disposable utensils with silverware and flatware that will withstand the heat of a dishwasher. Visit absolutelyfresh.com or call 827.4376. * Kobe Steakhouse’s management team is moving west. The small restaurant chain will vacate its current Regency Court location to reopen at Village Pointe Shopping Center. The restaurant specializes in Japanese hibachi cuisine cooked tableside and will expand its menu to serve more sushi. Visit kobesteakhouse.us or call 391.1755.


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