![]() Hardinger: There’s a rib dish that’s really popular. We just got through a rockfish special that we sold out two days before we thought we were going to be able to. … Then we have specials that change almost weekly. … The steak frites, the burger, the mac and cheese. … I see people in the kitchen every day making dumplings, trays and trays of them. I think that if I was going to say one item that has really blown up, it’s that. I would say one thing: We have dumplings that we’re doing with chicken and foraged mushrooms. Kamis: Right now, there’s such a balance across the menu of what we’re selling. Question: What food do you think you’re known for at The Davis Restaurant? A pop-up dinner featuring Krob Krua food and WildCraft beverages will take place at The Davis Restaurant probably in late March. Now, they’re planning to open another eatery together, Krob Krua, which will begin serving food at WildCraft Cider Works sometime this spring. They started the new partnership when Hardinger returned after several years in New York City. The two have known each other for a couple decades, Kamis estimates, and were roommates way back when they both worked at one of a number of local restaurants. “I can focus on my strengths, which is front of the house and bar,” Kamis said. The façade also has changed, with a new doorway in the building’s corner, which had previously been a problem area for fights and litter.Īnd Kamis has a new business partner, Jeff Hardinger.Ī chef, Hardinger has enlivened the menu with items that could be called Pacific Northwest cuisine, comfort food and world favorites from places such as Thailand and the Middle East. It used to be Davis’ Restaurant, but people found that harder to say, said Tom Kamis, a co-owner from the beginning. The Davis Restaurant has evolved since it first opened in 2007. (Brian Davies/The Register-Guard) The Davis Restaurant’s diverse menu has something for everyoneīY CARA ROBERTS MUREZ For The Register-Guard PDQ will continue to expand in Illinois after the Wheaton restaurant opens, with new locations planned for Schaumburg, Orland Park and Skokie.Chef Jeff Hardinger (left) and Tom Kamis are owners of The Davis Restaurant in downtown Eugene. We think it’s a great area to get involved in.” “One thing that is very important for us is being involved in the community. “We really love the Wheaton area,” Kamis said. Kamis said an opening is expected in late spring or early summer 2017. Jim Kozik, the city’s director of planning, said work on the project will begin this fall. The PDQ will include outdoor seating and a drive-through. Menu items include 100 percent all-natural chicken tenders that are never frozen, chicken salads, chicken and turkey sandwiches and hand-spun shakes.Ī former IHOP restaurant that has stood vacant at 167 Danada Square East since 2014 will be demolished and replaced by the new 3,300-square-foot PDQ. “That really filters throughout everything in our restaurants, from the food to the people to the guest experience.” “PDQ stands for People Dedicated to Quality,” he said. Jeffrey Kamis, PDQ’s chief marketing and public relations officer, said the company specializes in chicken tenders, sandwiches and salads that are made fresh in-house every day. ![]() The chain opened its first location in Florida in 2011 and has since expanded to more than 50 sites in eight states, mostly in the Southeast. A new fast-casual restaurant called PDQ will open its first Midwest location in Wheaton’s Danada Square East shopping center next year.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |