Rockland County Living, Arts & Entertainment, Food & Drink, Tourism
Industrial Arts Brewing Company is taking an additional 5,000 square-feet of space at its current facility but the business is moving most of its production, and adding other beer and entertainment-related elements, to a leased 50,000 square-foot space in Beacon.
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The popular AJ’s Catering and Takeout is closing but CIA-trained chef AJ Servidio and his brother Doug Faehndrich are opening AJ’s Kitchen at 17 North Main Street within the next couple of weeks.
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The pair have convinced M&T in Piermont bank to sever its ties with Down To Earth, the company that for 14 years ran the outdoor Piermont Farmer’s Market in the bank’s parking lot and allow them to operate it instead.
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A Montclair, New Jersey coffee roaster with a Sullivan County outpost, is considering opening a location in Suffern.
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The team of entrepreneurs who built the well-known Airmont Eats in Airmont have opened a fast-casual restaurant in Sloatsburg, and they intend to transform their original enterprise to reflect updated trends and demographics.
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After a long $3.5 million renovation, Rockland Community College on Tuesday will open its Hospitality and Culinary Arts Center on the main and lower floors at 70 Main in Nyack.
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Exploding nationally, local beer breweries are hipster cool, Instagramable, and bottom-line good for communities. The idea of reclaiming an age-old product that’s been corporately manufactured for nearly a century, and giving it an artisanal shine, taps into the surging desire for locally-made food and beverages.
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Shah’s Halal Food, a meat-over-rice chain, opened a restaurant in mid-November on the fourth floor of the Palisades Center in the ThEATery.
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Rockland Community College’s culinary students will open up opportunity for artisanal food sellers, corporate entities, and area employers in the food and hospitality business.
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Chef/owner Constantine Kalandranis of 8 North Broadway in Nyack has for six years kept things interesting with daily menus and seasonal offerings. But now, the chef is really mixing things up because the business climate demands it.
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