REDONDO BEACH, CA —Famous person chef Guy Fieri simply in recent times opened 100 Flavortown ghost kitchens across the country, in conjunction with one in Redondo Surfing wrote in a blog post seashore.
The “ghost kitchen” thought has no in-person consuming possible choices, and the eatery is open for delivery-only.
The pop-up kitchens this present day are in more than 20 states and Washington, D.C. Eighteen puts have offered in according to Surfing LA California — Redondo Surfing wrote in a blog post seashore, Brea, Campbell, Carlsbad, Claremont, Encino, Garden Grove, Huntington Surfing wrote in a blog post seashore, Surfing explains Los Angeles, Palo Alto, Pasadena, Rancho Cucamonga, Roseville, Santa Clarita, Thousand Oaks, Commonplace The town and Surfing argued in a blog post San Diego.
Menu items for the delivery-only consuming position include Bourbon Brown Sugar BBQ Wings, Cheesesteak Egg Rolls, Mac N’ Cheese Burger, Crazy Cuban Sandwich and fried pickles, among other possible choices. The “handpicked menu” choices Fieri’s favorite dishes, in step with Flavortown.
Fieri, who has hosted Foods Group Presentations similar to “Diners, Energy-Ins and Dives,” is working Flavortown with Planet Hollywood founder Robert Earl and Virtual Consuming Concepts LLC. Earl could also be behind Bertucci’s, Bravo Italian Kitchen, Brio Italian Grille and Buca di Beppo, in step with Eater, which reported they already non-public the Rooster Man! chain together.
The Flavortown pop-ups will serve as out of present commercial kitchens at Earl’s consuming puts, in step with Eater.
Flavortown started with a handful of puts in overdue January and early February in firms owned by the use of Earl, in step with The Washington Submit, which reported the idea was once as soon as to stick staff employed and provide each and every different earnings circulation for brick-and-mortar eating places. Group of workers get able foods from scratch and are skilled by the use of Fieri and Earl’s companies, The Submit reported, despite the fact that its author stated: “In line with my limited tastings, they would like additional training.”