Latest news with #Bolo
Axios
10-07-2025
- Business
- Axios
Manchester's Dogtown space set for rooftop and brewery revival
The old Dogtown Brewing space in Manchester and its spectacular rooftop won't sit empty for much longer. Why it matters: Richmond chef Mike Lindsey and his Lindsey Food Group are partnering with the folks from Brainstorm Brewhouse to bring a totally unique beer and food experience to the spot, they tell Axios. The big picture: The group inked a deal this week to open Bolo's Eatery and Blackwell & Brainstorm Brewhouse in the Hull Street property. Bolo, which is also Lindsey's dad's nickname, will be a full-service bone-in fried chicken and oyster-focused restaurant, which Lindsey will lead. And the guys behind Brainstorm Brewhouse in Scott's Addition will helm the brewery operation as Blackwell & Brainstorm Brewhouse. Context: Dogtown Brewing closed in 2020 after less than a year in business, but it's sat empty since. Its owner, embattled local businessman Michael Hild, was found guilty in a bond fraud scheme in 2021. State of play: Lindsey had his eye on the Dogtown spot for years, he tells Axios. When it came on the market last year, he briefly considered teaching himself to brew to make the brewery part work. ("It's just following recipes, right?" he joked). Instead, he got connected with Brainstorm, one of Richmond's first Black-owned breweries. After one taste of their award-winning chocolate lager, Lindsey says he and his wife (and restaurant group co-owner) Kim were sold. Zoom in: Brainstorm plans to level up their operation and expand distribution in the Dogtown space, Daryl Puller, co-owner and head brewer, tells Axios. It's five times bigger than their current set-up inside Black Heath Meadery, where he and co-owner (and "head beer taster") CM Bryant opened last year, Puller says. Brainstorm has grown a following for their stouts and IPAs, but they try to make something for everyone, he says. They hope to start doing cans in the new spot, too. If you're not into beer, no problem. Bolo will have a full bar, plus wine, ciders and seltzers available. Also on the Bolo menu: Po'boys, burgers, fish and chips, shrimp and grits, and a full raw bar, including Virginia-sourced oysters. Locals can stop by for lunch and dinner, a fun atmosphere, a dope happy hour, killer food and the best beer in the city, Lindsey says.
Forbes
04-07-2025
- Entertainment
- Forbes
12 Delicious Ways To Indulge On National Fried Chicken Day
Many consider fried chicken to be a rather perfect food. It's a marriage of crispy texture and a tender, juicy chicken interior. It may be spicy or rich or savory, but it's sure to always have tons of flavor and be immensely satisfying. National Fried Chicken Day is celebrated on July 6. It presents a unique opportunity to experience the most beloved of foods in exciting new ways. Half Chicken Chicharrón Half Chicken Chicharrón at Bolo in Philadelphia. At Bolo in Philadelphia, this standout dish features La Belle Patrimoine heritage chicken marinated in garlic and oregano, dusted in rice flour and house spices, and deep-fried in pork lard until golden and crispy. It's finished with key lime mojo. "Chicken chicharrones are served in Puerto Rico as appetizer, entree or at the table to share with and bring together the whole family. At Bolo, we use a heritage breed chicken from La Belle Patrimone marinated in sour orange, achiote, oregano and garlic, coated with rice flour and other spices, and fry it in pork lard, for a tasty, crispy bite on every nugget," said Yun Fuentes, Chef-Owner of Bolo. Pan Fried Noodles and Chicken Pan Fried Noodles and Chicken at Nom Wah, located at Pier 57's Market 57 in New York City. At Nom Wah, located at Pier 57's Market 57 in New York City is a standout dish featuring stir-fried, locally sourced egg noodles, with scallions and onions and beautifully crispy fried chicken. 'Recreating a cherished childhood favorite from Cantonese cuisine, our pan-fried noodles offer an irresistible symphony of textures, introducing an added crunch with our signature crispy chicken. The harmonious balance between the perfectly breaded chicken thighs and the delightful springiness of our locally sourced egg noodles ensures that each and every savory bite brings comfort and delight!' said Barbara Leung, Head of Marketing & Operations, Nom Wah. Fried Chicken & Krug for Two Fried Chicken & Krug for Two at L'Auberge Carmel. At L'Auberge Carmel, as a new in room amenity at L'Auberge Carmel, the Aubergine team is offering fried chicken for two sent to guests rooms as an amenity, which is accompanied by a half bottle of Krug Grande Cuvée and a side of coleslaw. 'You spend days building sauces and recipes but then you sip Krug paired with fried chicken and realize: balance can be that simple," said Justin Cogley, Executive Chef at Aubergine. Southern Fried Chicken & Red Velvet Waffle Southern Fried Chicken & Red Velvet Waffle at Saltwood at Loews Atlanta Hotel. At Saltwood at Loews Atlanta Hotel, a decadent twist on the traditional chicken and waffles featuring two deep fried, free-range chicken breasts placed on top of a giant, house made red velvet waffle and topped with dark chocolate pearls, white chocolate shavings, maple syrup and micro greens. Loews Atlanta Hotel Executive Chef Olivier Senoussaoui says, 'National Fried Chicken Day calls for big flavor, and our Southern Fried Chicken & Red Velvet Waffle delivers. Think golden, crispy chicken piled high on a rich, fluffy red velvet waffle, drizzled with syrup, plus white and dark chocolates. It's sweet, savory and unapologetically Southern. Comfort food turned all the way up.' Claudia's Chicken Special Claudia's Chicken Special at Claudia Sanders Dinner House in Shelbyville, Kentucky. At Claudia Sanders Dinner House in Shelbyville, Kentucky – the state known for fried chicken – comes delicious fried chicken born out of a recipe created by Colonel Harland Sanders of KFC fame. In 1959, Colonel Sanders and his wife, Claudia, moved from Southeastern Kentucky to Shelbyville. The Sanders' personal home is on the same property as the dinner house, which is along the popular Bourbon Trail. Claudia's Chicken Special , which includes two pieces of fried chicken or five whole wings, is erved with mashed potatoes, milk gravy, and vegetable of choice. "A meal at Claudia Sanders Dinner House in Shelbyville, Kentucky should be on every fried-chicken lover's bucket list! Growing up in Shelby County, I've had many meals at Claudia Sanders and now enjoy taking media to the iconic restaurant when they visit ShelbyKY. The chicken is made with Colonel Sanders' original recipe and it never disappoints," says ShelbyKY Tourism Vice President Mason Warren. Fried Chicken + Caviar Fried Chicken + Caviar at Sixty Vines. At Sixty Vines locations in Texas, Florida, Virgina, North Carolina, buttermilk brined, crispy fried, lemon crème fraiche with caviar topping. 'Fried chicken and caviar might sound unexpected, but that's the magic. Crispy, rich, a little fancy, and totally comforting. It's the kind of dish that embodies Sixty Vines 'pinkies down' approach to food,' said Micah Willix, Sr. Director of Culinary, Sixty Vines. The Birdcage The Birdcage at Hudson VU in New York City. At Hudson VU in New York City, the Birdcage is a tower of juicy, crunchy fried chicken. The fried chicken sits atop the birdcage, above a tier of mini corn-shaped cornbread, and is served with house-made harissa hot sauce and aji verde. Executive Chef Samuel-Drake Jones says: 'The idea for The Birdcage started with the actual birdcage. We wanted something visually striking that would attract the attention of all the guests in our dining room, and we needed an entree that could be enjoyed by everyone. While the cage itself requires no effort, we put an immense amount of effort into the dish itself. The technique and ingredients used in the marinade take inspiration from Indian, Southern American, and Japanese cultures, while the dredge mixture is specifically designed to create a crispy texture that's light yet sturdy.' Bangkok Fried Chicken Sliders Bangkok Fried Chicken Sliders at Blue Orchid Thai Kitchen in Las Vegas. At Blue Orchid Thai Kitchen in Las Vegas, the Bangkok Fried Chicken Sliders are made with brined chicken, topped with fermented red curry pickles and kewpie mayo. "Directly across the street from my family's home in Bangkok is a small food stall with the most amazing fried chicken that we would eat every day," said Executive Chef Steve Piamchuntar. 'My nostalgia for the chicken was the inspiration for the dish - and I added my own spin on it with the sweet and tangy flavors of the red curry pickles. Who doesn't love a great chicken sandwich?!' Chicken 65 Chicken 65 at Bombay Brasserie in San Francisco. At Bombay Brasserie in San Francisco, Southern Indian style fried chicken with curry leaves and spice marinade. 'Chicken 65 is a popular fried chicken preparation tracing its origins to Tamilnadu, India. Even though there are various theories regarding the name of the dish, it's widely popular for its spicy and bold flavors, crispy texture as a bar appetizer or a snack. The fresh curry leaves and the chilly marinade gives its unique flavor,' said Kerala native and Executive Chef Thomas George. Mother Clucker Dumpling Mother Clucker Dumpling at Bao Brewhouse in Denver. At Bao Brewhouse in Denver, the Mother Clucker is a homemade fried chicken dumpling, also stuffed with corn and lemongrass and topped with dill served with Treasure Aioli and Hot Chinese Mustard. It's available to order on both Bao Brewhouse's Tap Room and Tea Room menus. "The lightly fried dough and tender, juicy chicken in the Mother Clucker reminds me of a chicken nugget- taken to the next level. It's our playful take on a classic comfort food, reimagined with bold Chinese fusion flavors, which is exactly what Bao Brewhouse is all about" says Lina Quintero, Manager of Bao Brewhouse. Electric Chicken Electric Chicken at Sip & Guzzle in New York City. At Sip & Guzzle in New York City, Electric Chicken reflects the harmony and marriage of sansho, Sichuan, Korean chili, paprika, cayenne, and many other tingly treats. 'The Electric Chicken, which takes 48 hours to prepare, is the result of several months of research going into the recipe design. We start with whole, skin-on chicken legs, carefully deboned and submerged in a 24-hour salt brine infused with garlic and white onion. This step deeply seasons the meat while ensuring tenderness. The chicken is then removed, air-dried, and scored to allow for even cooking when frying. Next, we introduce another layer of flavor—an overnight marinade in buttermilk that enhances juiciness and adds a subtle tang. Just before frying, the chicken is coated in our chili and spice dredge before frying in rice oil for precisely seven minutes. To finish, we dip the fried chicken in a red chili oil blend infused with a generous amount of tingly Sichuan oil. Finally, we give it a dusting of our signature Electric Chicken seasoning - a blend of Korean chilis, Sichuan, and malt vinegar powder and serve it with a lime wedge for additional acidity if desired,' said Mike Bagale, Executive Chef of Sip & Guzzle. Caviar Chicken Nuggets Caviar Chicken Nuggets at Bar Trove in Edmonton, Alberta. At Bar Trove in Edmonton, Alberta, each nugget is handcrafted in-house at Bar Trove using thoughtfully sourced ingredients, fried to a delicate crisp, and finished with crème fraîche, premium caviar, and fresh chive. Our caviar is carefully selected and handled with intention, chosen for its depth of flavour and luxurious texture. 'Our Caviar Chicken Nuggets are a study in contrast, the nostalgic made luxurious. It's our way of reimagining comfort food through a sophisticated lens, playful, indulgent, and unexpected. In a single bite, it captures the spirit of Bar Trove: timeless elegance with a touch of irreverence,' said Eric Hanson, Head Chef, Bar Trove.
Montreal Gazette
17-06-2025
- Montreal Gazette
Reward for tip leading to arrest of Montreal murder suspect jumps to $50,000
A fugitive wanted in connection with a 2024 homicide committed in Montreal's Ahuntsic district has seen the reward for his arrest jump from $10,000 to $50,000. Police allege Dylan Denis, one of the most wanted men in Canada, was involved in a murder committed May 14, 2024. On that day at about 8:20 p.m., 911 received a report of gunshots and of the presence of an unconscious man on Parc Ave. near Legendre St. in the borough of Ahuntsic–Cartierville. The suspects fled the scene in a car prior to the arrival of police. The victim was taken to a hospital where he was declared dead. Two other suspects have been arrested since the killing. Over the course of the coming weeks, the Bolo (Be On the LookOut for) program will launch a publicity campaign featuring Denis's picture and description on social and conventional media platforms. Denis, 28, is a white francophone about 5-foot-8 and 170 pounds. He has brown hair, brown eyes and a tattoo across his neck that reads CRIME PAY$. His arms, hands, back and torso are also tattooed. Anyone with information about Denis's whereabouts is urged to call 911 or their local police.
Business Wire
11-06-2025
- Business
- Business Wire
Bolo AI is Building the Operating System for Heavy Industries With an $8.1 Million Seed Round
PALO ALTO, Calif.--(BUSINESS WIRE)--Bolo AI, an enterprise AI company building intelligent tools for the people powering heavy industry, today announced an $8.1 million Seed round led by True Ventures, with participation from Benchstrength, Accomplice, J Ventures, and Beat Ventures. Bolo AI is the AI system of action for heavy industries, a $20 trillion sector that's long been overlooked by modern software. It unlocks the knowledge buried across procedures, documents, and legacy systems so teams can act quickly, safely, and with confidence. The result: reduced downtime, improved safety margins, and smarter, faster operations across the industrial value chain. Bolo AI was co-founded by Diti Sood and Dr. Lalit Jain. Sood began her career as a field engineer with SLB, the world's largest oilfield services company. She spent five years working on oil and gas field sites across the UAE and Qatar, often in extreme conditions — and was the first woman in her district to take on rig and offshore jobs. At times on the job with few accommodations, she slept in her truck between shifts. 'I've handled radioactive tools and explosives, worked 24-hour shifts and longer in 120°F heat, and relied on outdated manuals and siloed systems to make critical decisions,' said Sood, CEO and co-founder of Bolo AI. 'That gave me deep respect for the people doing this work — and a front-row seat to envisioning tools and products to enable them to make the best decisions every single time no matter the challenges facing them. Bolo brings AI into the daily flow of work — helping technical and frontline teams make faster, more confident decisions in operations, maintenance, engineering, safety, project management and more...' After earning her MBA from Harvard Business School, Sood led go-to-market strategy for enterprise AI products. Jain, co-founder of Bolo AI, is a machine learning expert with more than 15 years of experience building applied AI systems across cybersecurity, finance, and automation — bringing deep technical grounding to Bolo's platform. 'Diti and Lalit are building the infrastructure to make critical operations in heavy industries more intelligent and efficient with AI,' said Helen Min, venture partner at True Ventures. "The founding team has the unique talent, technical ability, and required customer empathy to transform an industry previously very underserved by technology." Bolo AI counts a Fortune 500 industrial firm and the largest oil refinery in the U.S. as early partners collaborating on both a strategic pilot program and proof of concept. With Seed funding, Bolo AI will grow its engineering and go-to-market teams, deepen integrations with enterprise systems, and accelerate deployments across energy, utility, and industrial operations. About Bolo AI Bolo AI is the daily AI system of action for the people who operate the world's infrastructure — in the field, plant, or office. By unlocking knowledge buried across documents, procedures, and legacy systems, Bolo helps industrial teams act quickly, work safely, and drive better outcomes. The company is headquartered in Palo Alto, with an engineering hub in Bangalore, India.
Winnipeg Free Press
09-05-2025
- Winnipeg Free Press
One of Canada's most wanted, convicted of gun trafficking, arrested in the U.S.
TORONTO – Toronto police say a man convicted of firearms trafficking was arrested in the United States after almost four years on the run. They say 43-year-old Kamar Cunningham was arrested by the U.S. Marshals Service in the Atlanta region and is being held pending extradition. Police say Cunningham was arrested in June 2018 as part of an investigation into a criminal organization that trafficked firearms across the United States border. They say he was convicted of several firearms trafficking charges in November 2020, but was released on bail and did not appear for his court date while awaiting sentencing. The Bolo program, which encourages people to be on the lookout for Canada's most wanted, says Cunningham was re-arrested and released on bail several times in the period between the start of his trial and as he awaited sentencing. Winnipeg Jets Game Days On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions. Arrives a few hours prior to puck drop. Police say he was sentenced in May 2021 to nine years in custody in absentia as he did not appear for his court date. This report by The Canadian Press was first published May 9, 2025.
