by Maria Russo in Shows, June 23rd, 2013
by Sarah De Heer, June 23rd, 2013
In Woodstock, Ill., two cousins — Angelo Paloumbis and Angelo Mourelatos — have come together to run Angelo’s, their Greek-style restaurant founded by their fathers. Although this family business is now decades old, not much has changed since it opened 40 years ago; the unexciting menu, standard diner decor and family tension remain, and all are contributing to the business’ failure. Robert Irvine and his Restaurant: Impossible team had just two days and a $10,000 budget to offer Angelo and Angelo a new outlook on their professional relationship, plus give their eatery an updated design and the tools to create fresh, flavorful food. FN Dish checked in with Angelo Paloumbis a few months after the transformation of Angelo’s to find out how the business is doing today. “Business is up 20 percent and is holding steady,” Angelo tells us, adding that the restaurant is now making at least a 10-percent profit. “We’re paying down debt with it,” he explains.
In terms of the decor, Angelo’s has taken advantage of the open floor plan Robert’s team created, even hosting large private parties in the redesigned space. Angelo adds that “the younger crowd loves” the updated style, and many of the servers have adapted well to their new station. The menu at Angelo’s is a mix of items from the original menu and the offerings Robert created. “We kept some things (sandwiches, salads, half the entrees, the appetizers) [and] added some of our prior entrees that people were requesting,” Angelo says. “The fried chicken, the roast turkey, the new hamburgers, the Greek lamb burger” are some of the most popular dishes. Many guests have been wowed with the fare at Angelo’s, and they’re especially pleased that they can pay with credit cards for the first time.
More From Restaurant Revisited:
Pier West Restaurant (June 16)
Pinehurst Country Lodge (June 9)
Bryan’s Smokehouse (May 26)
Wagon Wheel Family Restaurant (May 19)
Mom & Dad’s Italian Restaurant (May 12)
Smitty’s Restaurant (April 28)
Old World Italian Restaurant (April 21)
Joe Willy’s Seafood House (April 14)
Sweet Tea’s Restaurant & Catering (March 24)
Soup to Nuts Diner (March 17)
Caseyville Cafe (March 13)
Maniaci’s Italian Restaurant (March 10)
Dinner Bell Restaurant (February 27)
Nanny Goat’s Cafe & Feed Bin (February 20)
Sapori D’Italia (January 23)
Windseeker Restaurant (January 16)
Whiskey Creek Steakhouse (January 2)
by Sara Levine in Recipes, Shows, June 23rd, 2013
For the first time in Star
history, one eliminated contestant will have a chance to re-enter the competition in a four-week Web series called Star Salvation
, presented by Buitoni. Each Sunday night after every Star
episode, Robert Irvine, host of Restaurant: Impossible
, will test the finalists in a series of culinary skill challenges that will determine whether they stay or go.
In the first episode, fans will see the infamous Danushka, Andres, Daniela and newly eliminated Lovely return to Food Star Kitchen for a rigorous challenge testing their basic culinary skills that they’ll have to complete in just 15 minutes. Who will be one step closer to returning to the competition?
Click the play button above to watch the first episode and find out who will advance to next week’s episode of Star Salvation.
by FN Dish Editor in Community, June 23rd, 2013
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, Chopped judge and Iron Chef Geoffrey Zakarian faces off against Star Season 5 winner Melissa d’Arabian in a battle of classic summer sides: coleslaw vs. potato salad. Whose will show up on your picnic table? Cast your votes below!
by Elizabeth Armour, June 23rd, 2013
Homemade pizza is a lot more approachable to make from scratch than you might think. This week’s Most Popular Pin of the Week breaks down the popular dough, step-by-step, for incredible ease.
What You’ll Need: Start with a medium bowl that’s been lightly coated with olive oil. Add warm water (about 110 degrees F), dry yeast and sugar. Note: The activated yeast feeds on the sugar and then makes the dough rise. In another bowl, combine flour and salt. Have a fork, cutting board, knife, pizza pan and rolling pin (optional) handy.
What do you do next? Click here for the step-by-step gallery.
For more everyday recipe inspiration, visit Food Network’s Let’s Cook: Main Dishes board on Pinterest.
by FN Dish Editor in Food Network Chef, June 23rd, 2013
It can be intimidating to try new recipes, especially when you’ve perfected a healthy and beautiful recipe such as Giada’s Whole-Wheat Spaghetti with Lemon, Basil and Salmon. It can be difficult to find new recipes that are nutritious ...
by Star Talk Editor, June 22nd, 2013
Chopped judge, Iron Chef and owner/chef of The Lambs Club and The National restaurants in New York City Geoffrey Zakarian had a busy schedule at the Food & Wine Classic in Aspen. In between hosting his Sirius XM Radio show, Food Talk, and catching up with friends at Ajax Tavern, the Iron Chef took the time to give Dish readers an exclusive look at this action-packed visit to Colorado. Read his journal and browse photos from his weekend below.
by Geoffrey Zakarian
I arrived in Aspen from Chicago because I absolutely hate flying into Denver airport — I prefer to break the trip into two flights. It’s great to stop in Chicago because it’s rarely delayed, and I can watch exactly one movie on each flight! I arrived at Aspen airport at 8:45pm and grabbed a taxi to my first stop, The St. Regis Hotel. I dropped off my bags, had a quick shave, ironed a shirt for dinner and tried my best to look un-rumpled.
by Dana Angelo White, June 22nd, 2013
Episode 3 brought the contestants back to the set of Star, but this time they were tasked to cook in Food Star Kitchen. Cooking in a kitchen that isn't your own can be a tough mission. Where are the gadgets? What's in the pantry? Take a tour of the F...
by Katie Cavuto-Boyle, June 22nd, 2013
Green peas are sitting in natural, pretty little packages just waiting to be plucked. Visit your local farmers’ market and dive into a basket of this spring treasure.
Also known as English Peas, inside the inedible pods are tender and succulen...
by Maria Russo in Recipes, June 22nd, 2013
Iron is an essential nutrient in our diets; it’s necessary to transport oxygen and nutrients to our cells. Deficiencies are quite common, especially for vegetarians. Sure, we tend to think of animal products like beef, chicken and eggs as good...
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be rounded out with sun-safe side dishes free of mayonnaise.
When temperatures spike and it becomes hot and humid outside, you may be tempted to turn your alfresco soiree into an indoor, air-conditioned bash for fear of unknowingly eating heat-spoiled dishes. But while you should always be sure to keep all food — whether it’s served outdoors or not — at appropriate warm and cold temperatures, you can decrease your risk of foodborne illness at outdoor cookouts by cutting one key ingredient from your side dish spread: mayonnaise. Mayo is made largely of egg yolks, and as they tend to spoil quickly, they’re especially prone to bacterial growth if left in the heat for hours at a time. Instead of trying to time your salad servings or shuttling the dishes between inside and outside, make mayonnaise-free recipes. Thanks to citrus-based dressings and simple vinaigrettes, these made-over sides are every bit as flavorful and satisfying as their creamy counterparts.
Ready to eat in just 30 quick minutes, Food Network Magazine‘s Roasted-Pepper Pasta Salad (pictured above) is a go-to potluck dish or simple side with which to entertain. This easy dish boasts crunchy almonds, sweet sauteed bell peppers and bite-size mozzarella balls mixed with short pasta and a lemon-olive oil topping. Finish the salad with a sprinkle of fragrant basil to add freshness and a burst of color.