Cooking is hard.
It’s hard because it takes incredible skill, talent, and tenacity to climb the ladder of the kitchen. It’s hard because it requires long hours in an uncomfortable working environment for not a lot of money. And it’s hard because kitchens are a powder keg of both ambition and stress. But one reason that it’s hard, not as visible as those above, is the fact that cooking the same dishes over and over again is just boring.
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South Helm’s doors are now open
The awaited sequel to Helm officially opened its doors on June 3rd.
Located at 100 Morris Street, South Helm is Michael Griffiths’s and Kevin D’Egidio’s second restaurant. General manager of Helm, Justin Manne, will also be heading up operations at South Helm. The team opened Helm just over a year ago, and they are on a roll.
A preview of their menu posted on Instagram teases at the dishes they will be offering and tops out at $14. Just like Helm, the menu will rotate and change week to week with farm-to-table specials. Griffiths said not to expect anything over $16 on the menu.
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South Helm is coming along.
Michael Griffiths and Kevin D’Egidio, the guys behind the highly acclaimed Helm BYOB surprised many when they announced that they were opening their second location, less than a year after they opened their first restaurant in Kensington. And yesterday they posted a surprising photo on Instagram. The new spot, South Helm at 100 Morris Street is shaping up quite nicely.
Griffiths told us last month that South Helm was hoping to open in April and it looks like they’re right on schedule.
South Helm [Foobooz]