Roux Resumes Service to Five Nights

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Chef Robert Villanueva outside Roux’s open kitchen.
Chef Robert Villanueva outside Roux’s open kitchen.

Roux restaurant, after reopening in increments over the winter, resumes service on Sundays beginning Memorial Day weekend, the owners announced this week.

Chef Robert Villanueva’s menu, dominated by seafood, retains the original chef’s emphasis on New Orleans style entrees.

The restaurant is now open for dinner Wednesday through Sunday and hopes to open a sixth, with a “Fat Tuesday” promotion by July 4, said Michael Byrne, who owns the restaurant with his wife Cindy.

Differencesbetween the owners and the original chef, Norm Theard, in February led to the closure of the restaurant that received top-ratings from fans after barely six months of operation.

“We at Roux thank you all for your support over these last few months and look forward to seeing you in the future,” Mr. Byrne said.

 

A Toast to the Fruits of Summer

Ingredients in Project Juice’s latest menu offering.
Ingredients in Project Juice’s latest menu offering.

Cold-pressed juice maker Project Juice, which as a Laguna Beach outlet, this week adds a watermelon berry blend and bowl to its lineup for summer.

The Project Juice blend of watermelon, strawberries, lime, apple and coconut water create a hydrating, nutritious treat.

The bowl of strawberries, banana, coconut meat, dates, and almond butter is blended with watermelon berry as its liquid base.

Watermelon berry compliments summer cocktails, served with vodka or as a substitute in an Arnold Palmer, margarita or mojito.

 

Photo: Ingredients in Project Juice’s latest menu offering.

 

 

 

 

 

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