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Eater
5 hours ago
- Business
- Eater
How L'Industrie Keeps Customers Happy Despite Long Lines
A version of this post originally appeared on July 23, 2025, in Eater and Punch's newsletter Pre Shift, a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world. This send is the first in a three-part series on high-volume restaurants, presented by Square — the technology company that makes commerce and financial services easy and accessible. L'Industrie Pizzeria, according to co-owners Massimo Laveglia and Nick Baglivo Where: New York City The backstory: Tuscany native Massimo Laveglia opened his New York-style slice shop in Williamsburg, Brooklyn, in 2017, with Nick Baglivo joining in 2018 as general manager and co-owner. The staff went from the two of them and a dishwasher to about 80 people as business exploded during the height of the COVID-19 pandemic, leading them to expand their original location twice, then add a second shop in Manhattan's West Village in 2023. Here, the partners discuss their business strategy and managing the ever-present lines. On long lines Laveglia: As much as people think that we love it, we hate lines. We're trying to be as fast as we can. The problem is the capacity we have in the oven: We can only make eight pies at a time. Baglivo: We can't even get another oven because we're low on electricity. We try not to think about the line too much. We're saying the quality of the pizza's got to be good. Somebody's going to wait 30 minutes, 40 minutes at most. Then we've got to make sure that they're getting an acceptable piece of pizza. On keeping waiting customers happy Baglivo: We have a great staff, a very charismatic staff. We hand out menus, we go down the line, we answer questions, we interact with the customers. We have the stationary [point-of-sale] system and then we have two handheld POS systems, so when we have a moment and we're stacked up on some pies, we'll have two or three people taking orders at a time. But just because you take the order fast, doesn't mean it gets made faster. We're doing our best to make sure people aren't complaining about the line because that's a big, big issue for some people. Nobody ever complained when Juliana's had a line, or Grimaldi's had a line. They only complain about us because we're young. On expanding Laveglia: The space next to the first pizzeria became available and our space was very tight, and the landlord [said,] 'If you want to take it, I'll give you a better deal.' We knocked down the wall and we were able to do more pizza. We changed some equipment; we introduced gelato to the shop. On building a following Baglivo: We're just being consistent in reinvesting in the products and getting better and better. When the pandemic hit, we were able to be consistently available for people in the neighborhood. When we closed for renovations, people really missed us. When we reopened right around spring, everybody was really excited to come back and see the new space and how much bigger we'd gotten. We've really succeeded as far as keeping the quality at such a high demand. Plain and burrata slices from L'Industrie. Luke Fortney/Eater NY On their seasonal patio Laveglia: When we expanded in 2021, we had more space, but it wasn't enough for all the customers. After COVID, we had to remove the patio structure. Now the patio is open from April to October. It's good that we have extra space, but it didn't really change the business. Baglivo: It keeps the customers from loitering in front of the [neighborhood] residents' apartments. When they don't have a place to be, it's a free-for-all and that creates more waste and more garbage. We're able to contain it now to the front of the shop and be mindful and diligent. We try our best. On their equipment Baglivo: When we first started working, we had very janky equipment. I remember on a Friday night, a stone broke and we chipped a piece of brick from the building to wedge the stone in there so we could get through the night. [When we expanded,] we reinvested in the shop and we [wound] up getting better ovens. We were doing our diligence looking for the best equipment and figuring out how to work with it. On customers placing orders with the wrong location Laveglia: In the beginning, it was a drama. It happened probably once a week. We had to change the website. When you go to the website now, before you place the order, the website asks you four or five times if you are in the right location. It doesn't happen anymore.
Herald Sun
3 days ago
- Business
- Herald Sun
Docklands penthouse with a four-car garage and lift for sale
A luxurious property described as Docklands' best penthouse is on the market with a $6.8m-$6.9m asking range. The six-bedroom home at 3801/100 Lorimer St features a separate four-car garage, internal lift, a north-facing terrace and a balcony fitted with a heater and barbecue. O'Brien's Julie Zucha and John Rombotis have the listing. RELATED: Melbourne CBD skyscraper sells out studios as buyers rush into $1bn Atlas tower Vast majority of Victoria now home to 'extreme rental pain', but silver lining for Docklands Docklands: Sam Newman's former New York-style penthouse listing 'I think that it's the best penthouse in all of Docklands, it has panoramic, uninterrupted views across the Yarra River and Melbourne CBD's skyline,' Ms Zucha said. 'You're 38 levels up and the home is split across two levels, it's private and very secure.' Four of the bedrooms have an ensuite, while the main bedroom includes a walk-in wardrobe and bathtub with river views. The kitchen showcases Gaggenau appliances such as dual ovens and a steam oven, plus a butler's pantry. Mr Rombotis said the home was located in a Mirvac-built tower, construction was completed in 2015. 'It is pretty much very new, not even one appliance in the kitchen has been used,' Mr Rombotis said. The owners travel a lot and when in residence they enjoyed ordering food from the many eateries nearby, he added. Other features include zoned ducted airconditioning, a downstairs powder room and an upstairs room with a pool table. The building offers a concierge service, an indoor pool, spa, sauna and gym to residents. Mr Rombotis said they had received calls from international-based buyers about the penthouse. 'It would suit a family who are seeking to live in the city or someone wanting a CBD base,' he said. The residence is close to Southbank's dining and retail offerings, Southern Cross train station, the Arts Centre Melbourne and Melbourne's CBD. Expressions of interest close August 8. Sign up to the Herald Sun Weekly Real Estate Update. Click here to get the latest Victorian property market news delivered direct to your inbox. MORE: Highett property with jail cell heads to auction Home rules royal kids have to abide by $50,000 Altona land sale as investors play real life Monopoly
Eater
5 days ago
- Eater
4 Restaurants to Try This Weekend in Los Angeles: July 18
The views from Kassi will be worth the price of admission this summer. Wish You Were Here Group Every Friday, our editors compile a trusty list of recommendations to answer the most pressing of questions: 'Where should I eat?' Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here's our list of the hottest places to get cocktails in town. For Guatemalan flavors plus a solid music playlist: Ulew Coffee & Juice in Boyle Heights When venturing out for morning or afternoon coffee, go beyond the expected spots, especially ones with long lines and (oftentimes) much hype. Colorful and delicious alternatives await at Ulew Coffee & Juice, a Guatemalan cafe located blocks away from the popular Boyle Heights strip where seafood taco specialists Mariscos Jalisco and Mariscos 4 Vientos are situated. This is an ideal LA corridor for an afternoon hangout where inventive drinks hail from the owner's Guatemalan and LA roots, like the barrio latte with condensed milk, Mayan mocha, and an elegant latte balanced with the perfect amount of espresso and cardamom. If at Ulew for bites, opt for the flavorful tuna melt, breakfast sandwich with pesto, avocado, eggs, cheese, turkey, chili oil, and pickled jalapeños. Preparing fresh juice is how the family-operated cafe got its start before opening its brick-and-mortar in early 2024. Try a 12-ounce cup of fresh carrot juice, or the Sientete Bien made with pineapple, turmeric, orange, ginger, and lemon. The seating area is colorful and pleasant, with plenty of cozy nooks to sit and escape into. 1300 S. Soto Street, Unit 9, Los Angeles, CA 90023. — Mona Holmes, editor, Eater Southern California/Southwest For road trip pizza: Woodstock's in San Luis Obispo Woodstock's Pizza & Backyard. Rebecca Roland There are plenty of excellent stops on the road between Los Angeles and San Francisco, whether it be a breakfast burrito in Santa Barbara or a roadside snack in Paso Robles. But as someone who has done the drive up the 101 plenty of times, my go-to midpoint stop is in San Luis Obispo. On a recent trip up, I popped into Woodstock's, a local pizza parlor that's open fairly late. The room was abuzz even past 10 p.m., with groups sipping on IPAs and digging into slices. The pizza here is fluffier than the average New York-style slice, with a zesty red sauce folded into the crust. Classics like pepperoni, sausage, and vegetables are available, but Woodstock's also tops its pies with less traditional ingredients like carnitas and butter chicken. After a slice from here, the rest of the drive is a breeze. 1000 Higuera Street, San Luis Obispo, CA 93401 — Rebecca Roland, editor, Eater Southern California/Southwest For a Venice rooftop view with Greek meze: Kassi Club in Venice Kassi Venice Beach. Wish You Were Here Group Venice's longtime rooftop destination at the Hotel Erwin just got flipped into Kassi Club, a Greekish restaurant with a creamy beige color palette that's sure to please the Instagram crowd. Here, find amorphous Mediterranean restaurant standards like hand-pulled flatbreads and meze; lamb meatballs swiped with something sweet, like pomegranate molasses; and, of course, Greek salad — but also less expected fare like spanakopita quesadillas crowned with green-chile yogurt, crispy saganaki, and zhoug orzo flanked by whipped feta. The food and drink are virtually just the price of admission for one of the most sweeping views of the Pacific Ocean and humming Venice Beach Boardwalk you can find in this part of town. Grab a woven blanket from the friendly service staff as the sun begins to set. Once it dips behind the mountains, the lingering summer warmth quickly turns cold. 1697 Pacific Avenue, Venice, CA 90291. — Nicole Adlman, Eater cities manager For a ''tasting menu'' that's not a tasting menu with inventive flavors: Baby Bistro in Echo Park/Victor Heights Raspberries, turnips, and tofu from Baby Bistro in Victor Heights. Matthew Kang Miles Thompson has come full service with his tasting menu in Victor Heights, essentially on the border of Echo Park, landing here 11 years after he closed Allumette on the other side of the neighborhood. Back then, Jonathan Gold called his food Etsy-style haute cuisine, and it seems the chef, who has since worked at Michael's in Santa Monica, has mostly retained this inventive streak of upscale dining at a reasonable price point. Baby Bistro isn't a technically tasting menu, it's fully a la carte with just a handful of options that change regularly (the onion bread has remained since its days as a pop-up in Koreatown's Hotel Normandie). A few apps have become mainstays as well, like the raspberry-tinted Meiji tofu with turnips or pickled cucumbers with squid, both of which can have a bracing tanginess before settling into their intended melange of sweet, crunchy, and creamy (the bigreef squid pieces kind of resemble a creamy richness after a few bites, while the artisanal tofu is as luxurious as mozzarella). The vinegary theme continues with a summer corn salad, pops of sweetness from grape slivers, and the sensation of green beans actually coming from cactus slices. Prawns in a puttanesca are satisfying and fun, deeply umami with rounded allium acid, while the chicken sausage atop a bed of crunchy Job's tears grains is a hefty way to finish the savory portion. I left the meal as intrigued as I would be at a wine bar in Paris or East Village, maybe wondering if I should have had more than two glasses of wine to really let the flavors soak in. The dishes are basically a shared exploration of Thompson's understated vision of modern LA/California cuisine, and worth trying at least once, especially to explore 2019 Eater Young Gun Kae Whalen's thrilling wine list (a lush orange wine from Les Bories Jeffries paired great with the first few courses). I'm curious how Thompson will take this venue, a beautiful cottage with charm for days, through the seasons. Will the menu expand or remain focused on a handful of courses? Will it eschew big entrees for wine-centric share plates? I guess Baby Bistro will have to stay true to its name — diminutive, impressionable, endearing, and adorable, or else it will wander into the restlessness of a toddler. And no one wants that. 1027 Alpine Street, Los Angeles, CA 90012. — Matthew Kang, lead editor, Eater Southern California/Southwest Related The 38 Best Restaurants in Los Angeles Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Axios
5 days ago
- Entertainment
- Axios
Check out San Francisco's newest escape room and speakeasy
Inside an unassuming storefront with a discreet "Puzzle Shop" sign on 16th Street in the Mission, you'll find Lore, a speakeasy and escape room bringing an "Alice in Wonderland"-inspired immersive experience. How it works: Guests have one hour and 40 minutes to solve a series of puzzles in numerous rooms, filled with interactive games and live actors. A flight of three cocktails or mocktails is included. Visitors can also skip the escape room and head straight to the speakeasy, which serves Asian fusion dishes and cocktails inspired by dishes like Korean cold noodles and Vietnamese phở. Zoom in: After spending her life savings on opening Lore, founder and owner Vy Tran took to Reddit to share her journey on becoming a first-time business owner. She initially "braced for the worst," but acknowledged the process has been "surprisingly good." she wrote. What they're saying: "It just seemed like a really good time to build something six months ago, when I heard about all these programs that San Francisco was doing to fill their vacant storefronts," Tran tells Axios. The intrigue: Tran said the city was also missing a "cool, New York-style cocktail bar."
NDTV
5 days ago
- Entertainment
- NDTV
"It's Like Creme Brulee": Internet Reacts To Preparation Video Of Odisha's Famous Chhena Poda
There's something oddly comforting about a slice of cheesecake. The melt-in-the-mouth dessert comes packed with creamy layers and a freshly baked, slightly crumbly crust. Be it the classic New York-style delight or a Nutella-topped gooey wonder, cheesecakes have a way of uplifting your mood anytime. But what if you were served a desi cheesecake? If this sounds unbelievable, then you might not have come across Odisha's burnt cheesecake, also known as Chhena Poda. Dubbed the Indian version of cheesecake, its charm lies in its simplicity and caramelised flavour. Food vlogger Nishtha Farma recently shared a video on Instagram, introducing viewers to this mouth-watering dessert. As per the vlogger, Chhena Poda came into existence by mistake when a confectioner mixed chhena (cottage cheese), sugar, and suji (semolina) together. Accidentally, he left the blend in the oven overnight, only to find it transformed into a crusty, caramelised sweet treat the next morning. Chhena Poda, subtly crispy on the outside and soft-juicy on the inside, is a staple in various Odisha festivals and celebrations. Locals also believe that this baked dish was cooked in the kitchen of the famous Puri Jagannath temple, and hence it is so appetising. The video shows the confectioners preparing Chhena Poda by following the age-old method. After blending cottage cheese, sugar, and semolina, they transfer the dough-like mixture into leaf-spread bowls. Next, they cover them with additional leaves before putting them on traditional stoves. And that's it! Crispy-baked Chhena Poda is ready to be savoured. Watch the full video below: View this post on Instagram A post shared by Nishtha Farma????❤ (@theyummymania) The internet was quick to react to the post. 'Can't say how much I miss eating chhena poda. One of the tastiest sweet dishes!' commented a foodie. 'I have tried it and it's so delicious,' admitted another. One person compared the sweet with 'creme brulee' – a French dessert. 'Please don't call it cheesecake; call it a paneer cake. The recipe of a cheesecake altogether is very different from this,' corrected an individual. 'Hygiene crying in the corner,' wrote a critic. 'Yes, FSSI approved super healthy and naturally salty,' read a remark.
