SYRACUSE, N.Y. — Dining in downtown Syracuse and the history of the dining scene throughout the years.
That was the focus of the spring progress breakfast held Wednesday morning at the Marriott Syracuse Downtown and presented by the Downtown Committee of Syracuse, Inc. in partnership with National Grid.
About 420 people attended the event, Vanessa Szwejbka, communications associate with the Downtown Committee, told CNYBJ in an email.
(Sponsored)
Why Now Is the Time To Start Planning for Your Company’s Business Succession
You’ve built a great business, and you love what you do. Retirement is a long way off, so why worry about how you’ll transition the ownership of your company down
Timekeeping Trap: Be Careful When “Rounding” an Employee’s Work Time
The Fair Labor Standards Act (FLSA) regulations do not require an employer to track and pay an employee for the exact number of minutes they actually work. As currently written,
Event speakers included Jose Avalos, owner of Margaritas Mexican Cantina and Inka’s, who spoke about his newest venture to create a Peruvian-fusion restaurant in downtown Syracuse. Avalos discussed how Peruvian food has become a “growing trend” and downtown Syracuse was the “ideal place” to bring this cuisine, per the Downtown Committee’s news release.
The speakers also included Cheryl Chaif, owner of The Hops Spot, Tallman Cocktail Club and The Whiskey Coop. Chaif shared her vision behind opening multiple eateries in Armory Square. In her remarks, Chaif discussed her current restaurants’ successes and gave the audience a preview of the progress ahead of the opening of The Whiskey Coop in June.
Those attending also heard from Don Cazentre, a reporter for syracuse.com, who discussed the history of the downtown dining scene over the past 30 years. In his remarks, Cazentre talked about why his readers are interested in downtown dining and highlighted past and current trends of the restaurant industry in Syracuse.
“Listening to today’s presenters share the inspiration behind their continued investments in Downtown Syracuse was a centerpiece to today’s event,” Merike Treier, executive director of the Downtown Committee of Syracuse, said in the release.“Learning how our dining scene has grown through the years to represent a diversity of cuisines, highlights that Downtown Syracuse is a true dining destination.”
The progress breakfast is held twice a year in the fall and spring seasons, the Downtown Committee said.
