NATIONAL: Moveable Feast—a brand-new platform designed to offer shipments of restaurant-quality dinner experiences to be enjoyed at home—has soft launched. It’s the brainchild of John Stubbs of New Orleans’ Jewel of the South; Jon Sybart, the owner and chef of Washington, D.C.’s Tail Up Goat and Revelers Hour; and Ricardo Reyes, a former marketing and communications executive at Tesla and Google. Moveable Feast collaborates with award-winning restaurants for a monthly rotating schedule of feast-at-home experiences. Each month, participants can expect a family style meal, dessert, and snack courtesy of a Moveable Feast Partner. There will also be videos to walk hosts through heating and plating. Pricing starts at $385 for a party of four and increases to $770 for eight or $1,155 to serve 12.
CHICAGO: In celebration of National Pie Day on Jan. 23, select Jet’s Pizza locations throughout the Windy City will be offering free slices of Detroit-style pizza. The promotion will be available from 1-5 p.m., and guests at participating restaurants can either be gifted a cheese or pepperoni slice. The offer is while supplies last and limited to one slice per walk-in customer.
FORT MYERS, FLA.: Luminary Hotel & Co. has announced the promotion of assistant general manager Robert Nokley to general manager. In the new role, Nokley will oversee the hiring of new staff, employee satisfaction, and day-to-day operations at the 243-key riverfront hotel. He will also supervise a new food and beverage outlet slated to open at Luminary Hotel & Co. in early 2023.
MIAMI: South Florida oceanfront condominium residences Continuum has announced its fourth year of participation in The Food Network South Beach Wine & Food Festival (SOBEWFF), presented by Capital One. This year, the foodie fest is slated for Feb. 23-26, and Continuum plans to participate by joining forces with two yet-to-be-announced celebrated barbecue and seafood chef personalities as part of SOBEWFF’s American Airlines Dinner Series.
NEW YORK: Down & Out is the East Village’s newest cocktail lounge. It opened last month and was inspired by the New York cocktail culture, the neighborhood’s history of oyster saloons, and George Orwell’s memoir, Down and Out in Paris and London. The space evokes feelings of the 1930s, and guests can expect an extensive, unique cocktail list and a raw bar featuring oysters from four different Northeast-based, sustainable oyster farmers.
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