Today, Aoleen and Manoli run the Creperi together, but plan to hire some help soon. They work in tandem, and one slips away mid-afternoon to pick up their two young sons from school. Flexibility is crucial advantage of their small operations.
"We're really happy to be here. Family is so important," he said. "Business is good. It's healthy, but not crazy. We can tell from the empty plates that our customers love it."
Cilantro's owner Virgil Sadorra stopped by his restaurant one day last week during the tail end of the lunch rush, and my companions and I peppered him with questions. Several of us wanted to know if the chicken satay, so popular in Delish before the restaurant fell victim to fire, was ever going to be available.
It isn't on the menu at Cilantro's on McFarland Street, home to made-to-order, overstuffed fresh burritos, tacos or "shirtless" bowls of rice, beans, slow simmered beef, chicken, pork or fish, fresh veggie toppings, salsas and sauces, or Delish Express on Washington Street West. The salads, soups, sandwiches and wraps at Express feature fresh ingredients and Sadorra's innovative sauces and dressings.
Sadorra allowed that it might make the menu at his newest venture. He's installing a kitchen at Vandalia Lounge Hale Street and plans to reopen this spring with a tapas-style menu.
"Yes, we'll offer something on a stick," Sadorra said, with a grin, as he fielded the satay question. Plans for the restaurant he wants to open in the former Rose City Press building remain on hold, as he continues to work on financial details.
Bluegrass Kitchen, 1600 Washington St. E., announces that is will now staying open on Sundays until about 8 p.m. They suggest stopping by before Sunday Mountain Stage live performances for drinks, dinner and dessert.