When diagnosed with a critical illness and given just two weeks to live, Myna Taylor rejected her doctor's prognosis. Declaring herself ?divinely healed,? she set out for England, where she proceeded to buy a wealth of Wedgewood bone china. Upon returning home, she opened Dishington's Tea Room, where she continued to defy the odds and celebrate life, family, food, and friends.
More than 30 years later, Richard and Tami DeJonge keep Myna's memory and traditions alive by serving house-made lunch and desserts on the same Wedgewood plates she brought back from that first trip. ?Consistency is so important,? Richard claims, and the care he and Tami take in crafting each quiche or rhubarb pie speaks volumes of their dedication.
The old and new recipes spring from a similar blend of tradition, inspiration, and whichever vegetables are in season at the farmer's market. Guests can enjoy the locally sourced fare within a cozy tearoom decorated with cloth napkins and tablecloths and walls complemented by paintings by area artists. This coziness, along with the delicious food, Richard believes, is what keeps the tearoom's wealth of regulars coming back cup after cup.
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As Felipe Gomes's new restaurant was being built, he happened across a boarded-up room downstairs. Though the 600-square-foot room, dusty with a half-century of disuse, contained only boxes of aged financial records, Felipe instantly saw the space's potential. The drywall and plaster were torn down to reveal yellow-brick walls and walnut beams, which became the foundation for Aroma Mediterranean Restaurant's wine cellar. Now the space is fully remodelled; beyond a doorway entangled with grapevines, a vault built into the floor displays 220 bottles of wine visible through heavy-tempered glass. Nearly 100 more bottles of wine shelved along the walls vie for tasters' attentions with flashy magic tricks and labels boasting various international origins.
Diners sift through a menu equally inspired by international flavours. Portuguese and Spanish recipes transform fresh seafood, duck, and steak into entrees steeped in inventive sauces, such as the chef's favourite—calamari stuffed with chorizo and breadcrumbs in an Andalusian-style sauce. Servers can deliver meals in a courtyard-esque dining room or a private room where video conferencing enables patrons to dine with family or etiquette instructors halfway around the world. Guests can also learn to re-create their meal at home by visiting the eatery's on-site cooking studio, whose classes demonstrate the art of the four-course meal.
After pleasant days spent perusing the cute boutiques and high-end shops of Richmond Row, visitors often stroll over to Winks Eatery to wind down with juicy burgers and frosty brews. In the summer, they bask in the warm sun out on the front patio as servers bring forth pitchers and crispy wings. Others head inside—where fireplaces flicker in cold months—and perch along the wooden bar to watch sports games on the glimmering flat screens. Throughout the week, the casual space plays host to live music and karaoke nights.
As guests relax, chefs are hard at work in the kitchen, carving up steaks and grilling paninis. They fold premium toppings into a sweeping variety of specialty burgers, from a Jerk burger topped with jerk sauce and a grilled pineapple ring to the USA burger with barbecue sauce, bacon, and mushrooms that can be used interchangeably with US nickels. Come breakfast time, cooks turn their attention to breakfast pizzas, omelettes, fluffy pancakes, and egg wink muffins stacked with bacon or ham, cheddar cheese, and a fried egg.
Upon wandering into The Koffee House, the aroma of percolating coffee greets noses a second before the smiling staff offers its own cheerful greetings. Bustling behind the counter whilst chatting with patrons, the staff deploys fair-trade and organic coffee beans in the creation of their caffeine-laden drinks. As baristas artfully top off lattes with dollops of foam, a crew of culinary wizards whips up wholesome breakfast and lunch dishes using high-quality ingredients such as fresh grilled chicken breast, seasonal fruits, and peameal bacon. The dining room?s exposed-brick walls and bright red decor bolsters The Koffee House?s warm, friendly ambiance, and free WiFi invites guests in for study sessions or work dates amid cozy booths. While eager for their guests to sit down and eat, the staff also hands off orders through their newly installed drive-thru window to facilitate on-the-go noshing and highway food fights.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.
Paintings of dogs playing poker gaze down from the walls of Dawghouse Pub & Eatery, presiding over the plates and draft-beer pitchers that clatter onto tables. In the kitchen, chefs sculpt 8-ounce burger patties from fresh chuck and bathe tender chicken wings in eleven different sweet, savoury, and spicy sauces. Canine statues, figurines, and dolls of all shapes and sizes pepper the pub, and personal televisions on every booth assist numerous big-screens in broadcasting exciting athletic competitions and attempts to break the world record for pretending to be asleep. Bartenders distribute mugs of Molson draft beer, which fuel chatter on a newly renovated patio during the warmer months. The staccato clicks of caroming billiard balls drifts from the pool tables, and trivia games test the depth of patrons’ knowledge. In lieu of parrots raised by commercial-jingle writers, the bar hosts live bands and karaoke every week.