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 Nov 6 - 12, 2003 
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Food Article

All the News That's Fit to Eat

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Yeah, sushi! A restaurant called Sushi King opened this week in the Century 14 Theatres Complex. It has taken over the space formerly occupied by Comida Loca and Sugar Plums Coffee House (Central between First and Second). The restaurant is a partnership between sushi chef Sam Buttaracha and his sister, Kathy Pussadee Punya. Punya is no stranger to the building as she was one of the original partners in Thai Crystal (Gold between First and Second) before leaving to open her own restaurant, Thai Dining (1225 Eubank). Punya says that she and her brother had long wanted to open a sushi restaurant but it was Pat Bryan of the Historic District Improvement Company and Downtown Action Team who convinced her to consider the space for a new restaurant. The brother-and-sister team serve sushi as well as a variety of noodle dishes with cooked seafood and vegetables. Sushi king seats about 48 people and is open for lunch and dinner seven days a week. They have applied for a beer and wine license and hope to eventually do a lot of catering and delivery business. The phone number is 842-5099.

And on the subject of Sugar Plums, even though the Downtown location closed in early July, the original location is still open at 515 Slate NW, serving breakfast Monday through Friday from 7 a.m. until 2 p.m. Call 242-8520 for information.

Patty and Keith Templeton, owners of Bagel Jo's (3115 San Mateo NE) took over Weekdays (415 Silver SW) last month. The couple told me that they were very impressed by the former owner's business and loyal clientele and that they want to keep most things the same, especially Weekdays' unique pot pies. "Those pot pies, they are unbeatable," Keith Templeton says. The Templetons have expanded the restaurant's low-carb diet specials which rotate daily but always include an eight-ounce portion of meat or fish with a low-carb green vegetable, cottage cheese and tomato slices. "It used to be just broccoli on the Atkins plate but now we're doing green beans with bacon," Mr. Templeton reports. "When people were trying to eat low fat we couldn't use bacon, but now that people are just counting carbs we can cook like Grandma used to cook." Recent meat choices on the special have included pecan-crusted pork loin, steak, blackened salmon, London broil, pork ribs and shish kebab. Mmm, meaty. Weekdays is open for breakfast and lunch Monday-Friday.

The bribe machine is back in business! Thanks to O'Niell's and NYPD for sending in gift certificates. So if you have a tasty tidbit of information that you think would be good for "The Dish" then e-mail food@alibi.com, call 346-0660 ext. 245 or fax 256-9651 and let me know about it. Juicy tidbits will be rewarded with gift certificates.


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