paper restaurant abuja

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Nestled in the vibrant city of Abuja, A Bar Called Paper Bar stands as a unique destination that unfurls a tapestry of artistry, entertainment, and libation. With its creative concept, lively ambiance, and craft cocktails, Paper Bar promises an immersive experience that captivates the senses and elevates the nightlife scene.

An Artistic Haven

A Bar Called Paper Bar is an artistic haven that celebrates creativity and imagination. The bar’s decor, adorned with paper art installations and thought-provoking murals, creates a unique setting that invites guests to embrace the beauty of artistic expression.

A Feast for the Senses

The bar’s menu is a feast for the senses, boasting an array of handcrafted cocktails and mixology wonders. From classic concoctions to innovative creations, each drink is a masterful blend of flavors, textures, and aromas that entices the taste buds.

Entertainment Extravaganza

At A Bar Called Paper Bar, entertainment takes center stage. The bar hosts regular live performances, DJ nights, and themed events, creating an electric atmosphere that ignites the spirit of celebration.

A Community of Creativity

Beyond its reputation for craft cocktails, Paper Bar fosters a community of creativity. The bar hosts art exhibitions, poetry slams, and open mic nights, providing a platform for local artists to showcase their talent.

A Hub for Social Engagement

A Bar Called Paper Bar is more than just a place to enjoy libations; it’s a hub for social engagement. The bar’s communal seating and friendly ambiance make it an ideal spot for meeting like-minded individuals and forging connections.

A Venue for Unforgettable Nights

Beyond its artistic flair, Paper Bar serves as an ideal venue for creating unforgettable nights. The bar’s event spaces and personalized event planning services cater to various celebrations, making each gathering a truly memorable affair.

For an immersive nightlife experience that embraces artistry, entertainment, and craft cocktails in Abuja, A Bar Called Paper Bar is a destination that promises to captivate and delight. Whether you’re an art enthusiast, a mixology connoisseur, or simply seeking vibrant social gatherings, Paper Bar invites you to unfold the magic of creative expression and indulge in libation-inspired moments. From the artistic haven to the entertainment extravaganza, every aspect of A Bar Called Paper Bar embodies the essence of an imaginative oasis that adds an extra layer of charm and vibrancy to Nigeria’s bustling capital city after dark.

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A Bar Called Paper

Ratings and reviews, location and contact, a bar called paper, abuja - menu, prices & restaurant reviews - tripadvisor.

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Biobak Restaurant

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KAPADOCCIA – The Cave Restaurant Abuja

Kapadoccia is also known as the cave restaurant is one of the newest restaurants in Abuja. And just as the name, it imitates the looks of a cave. 

As you step your foot into the restaurant, it feels like walking into a beautiful cave somewhere in Turkey. You’re not only greeted by their well-mannered staff, you are greeted with calm music and lanterns hanging almost everywhere. Every table has its menus QR code which you have to scan to get the actual menu. Kapadoccia is a strictly by reservation place, you have to call to make reservations, and once your reservation has been confirmed the menu is sent to you. It’s open from 4 pm to 9 pm. 

The menu offers a variety of mains, some starters weren’t available and the dessert section was limited. Had so many cocktails and mocktails though.

On this day, I and a few food bloggers decided to check this space out and we tried out a few things.

What we had at Kapadoccia ||

Tried out the 3 way cooked sumo fries, the chicken yakitori, braised beef lasagna, Giwan ruwan and onion sauce, Alfredo penne with torzo, Chicken ramen, chicken breast, smokey Nigerian jollof rice. 

The sumo fries were properly spiced and well baked, paired with the chicken yakitori did something especially when the sauce is added. 

The Giwan Ruwan was so delicious but quite overpriced for a little portion. 

The Alfredo penne with torzo was one of my favorite cos the torzo sauce on the pasta had a kick to it which I enjoyed. 

The chicken ramen didn’t seat okay with me, I felt it need some heat to boost it a bit. Maybe a little more pepper or something, or maybe it’s just the Nigerian in me.  

Also read : SABROSO RESTAURANT – Arabic, South Indian, And Mexican Restaurant

The chicken breast was quite basic without the sauce, I feel it should be properly spiced and marinated cos chicken breast needs a little more seasoning to bang. 

The Smokey Jollof was just basic tomato rice loaded with rosemary spice, I’m sure they can do better. 

The food here is quite pricey, and the portion pretty little. I’d advise them to either increase the portions or adjust the price or if they want to maintain it as is, then the quality of the food should be top notch. 

Will I be going back? Definitely!—- if sponsored. 

I recommend the Alfredo penne, the sumo fries, the Ginwan Ruwa fish, and onion sauce. Try the lasagna at your risk. 

Service – Amazing

The service here was just so amazing. As we sat down, someone was waiting to take our orders and guide us through the menu. Even though they forgot to serve a dessert, I love how they handled their mistake by apologizing and trying to fix up. We asked them not to worry about it though.

Ambiance – Beautiful 

The cave restaurant is a beautiful space. Gives the vibe of cave city in Turkey. I loved how the lanterns were beautifully hung (as it’s been ages since I saw a lantern). 

There’s going to be a lounge upstairs at the cave restaurant, and I can’t wait to see what it looks like when they’re done setting up. 

Damage ||  

Alfredo penne – 6,500

Ginwan ruwa fish and onion sauce – 7,500

Yakitori chicken – 4,200

3 way cooked sumo fries – 1,500

Chicken breast, carrot purée – 8,500

Nigerian Smokey Jollof – 1,500

Lasagna – 5,500

Ramen noodles – 6,000

Where Kapadoccia is located || 

Number 2 Kinda Street, Wuse 2 Abuja. 

Instagram ||

kapadoccia_abuja

Have you been to Kapadoccia – the cave restaurant Abuja? Will you be visiting? What was your experience? Share in the comment section ❤️. 

Ucheyy. 

Exquisite and lovely I love the ambience.

It’s so beautiful. Love the lamps too!

Omo?Someone shu sponsor me nau. The place is lovely, the price is HEAVY! Ahh?

Hahaha! The price really is heavy!

Inbox me your number let’s plan for it since you happen to be my namesake

Haha! What an interesting offer. Maybe send me an email ??‍♀️

Beautiful place with nice ambience! The food was not nice at all and very expensive too. The waiter that attended to us was not hospitable! He literally mixed up my orders for both the cocktail and the food. It was not worth the hype!

Oh I’m so sorry you had a terrible experience. Yes their food is quite pricey, they probably have their target customers.

Great place to be , service was too notch, I really loved the experience I was even given a discount ahead of my next visit

Oh how lovely! I’m glad you enjoyed your visit.

Luvly ambiance. Really looks exquisite but why in the hell is Ramen noodles 6,000 naira. I mean it’s just basic ramen noodles.

Hahaha! Same thoughts I had! But it was delicious, so they’re pardoned.

Hi! Will a 20k budget be enough to finance a date?

Definitely! I hope you enjoy your date too.

I was there 3days ago for the second time is a lovely place to be gonna come again

Hello Ruffy! I am so glad to read this, I love you had a great time! xx.

How do I make a reservation there

You can check out their instagram, I linked it in the post. xx.

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From Dine-In to Takeout: Puzzo's Restaurant Pampers Your Palate!

Savour our vast selection of exquisite Indian, Mediterranean, Nigerian & Continental Dishes, Cocktails, Smoothies, and More at Puzzo's Restaurant Abuja.

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Whether it's an indoor soirée or a garden party, we provide impeccable cuisine and top-tier service to ensure your celebrations are unforgettable.

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We are the Best Restaurant and Bar in Abuja, Nigeria

Discover a culinary adventure like no other at Puzzo's Restaurant, where tradition meets innovation in a delightful fusion of flavors. Situated in the heart of Abuja, our team of passionate chefs draws inspiration from their diverse culinary backgrounds, harmoniously blending time-honored cooking techniques with contemporary creativity.

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• Address: Block 5, No. 2 Bria Street, Wuse 2, Abuja
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The Haraya Restaurant & Cafe brand is fully focused on availing diners in Nigeria a totally awesome experience: from the content, quality and taste of our meals, the ambience and homeliness our environment provides, the excellent, attentive tendering whilst in our space, to the finest details of appropriate music, smell, tailored services, and genuine interest in their every dining need & concern

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The Burgundy by Chef Stone is a true Fine Dining Culinary Experience with Chef Stone. Offering a unique 7-course pan African fine dining menu with an extensive wines of the world collection. This 7 year project seeks to unite Africa through our diverse but very similar cultural culinary heritage. Our team of culinary professionals have travelled across Africa,  learning  and sharing a wealth of culinary history and creating a unique but nostalgic taste to share with the world. 

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Where Culinary Elegance Meets Untamed Flavour

Panthera is an upscale restaurant that represents the classic and the modern. Located in Abuja, Nigeria, it is intended for those who appreciate the beautiful. Nestled at the heart of culinary artistry, Panthera is more than a restaurant – it's an ode to the wild spirit of the Italian-Mediterranean fusion cuisine it proudly serves.

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Our evening at the restaurant was simply enchanting, from the exquisite cuisine to the impeccable service, creating a truly unforgettable dining affair.

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A symphony of flavors danced on my palate, accompanied by the restaurant's elegant ambiance and attentive staff, making for an exceptional culinary journey.

Impeccable attention to detail was evident in every aspect, from the beautifully presented dishes to the knowledgeable staff, culminating in a dining experience that exceeded all expectations.

Stepping into the restaurant felt like entering a world of refined taste and luxury. The culinary artistry, paired with the warm and professional service, left us in awe and eager to return.

Panthera is an upscale restaurant that represents the classic and the modern. Located in Abuja, Nigeria, it is intended for those who appreciate the beautiful.

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Abuja's premier churrasco restaurant where the spirit of Carnaval meets the essence of grilled meat. As you step into our culinary world, allow us to take you on a journey through the rich history and tradition of churrasco dining. Originating from the vibrant lands of Brazil, churrasco is a centuries-old grilling tradition deeply embedded in the fabric of Brazilian culture. The word "churrasco" itself refers to the act of grilling meat, and it holds a special place in the hearts of meat enthusiasts around the world. With a strong emphasis on the quality of ingredients, the art of grilling, and the joy of communal dining, churrasco has become a beloved culinary experience for all.

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Delicious trio of chicken, meat and prawns perfectly paired with our salads, hot dishes and soups.

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Our supreme offering. Chicken, meat, prawns, accompanied by salads, hot dishes, soups, a refreshing soft drink, an indulgent dessert and a coffee to finish

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A vibrant selection of fresh salads, hot soups and dishes. Ideal for a light meal.

Harmonious combination of juicy chicken and flavourful meat served with our fresh, colourful salads, soups and hot dishes. A combination of flavours you will love.

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From the sizzle of the grill to the slice of the knife, every cut of meat at our churrasco restaurant is a celebration of tradition and flavor. thank you for letting us share the warmth of our hearth and the love of good food with you..

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Cilantro Restaurant: A Culinary Haven Across Nigeria!

Cilantro, a fine dining restaurants, endeavors to elevate the culinary experience by presenting a sophisticated atmosphere and an exquisite menu that reflects culinary excellence.

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Chicken Pesto Pasta

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Much ado about butter chicken

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NEW DELHI – With new photographic and video evidence, an Indian court battle over the origins of the world famous butter chicken is set to get spicier.

Two Indian restaurant chains have been sparring since January at the Delhi High Court, both claiming credit for inventing the dish in a lawsuit that has grabbed the attention of social media users, food critics, editorials and TV channels across the globe.

The popular Moti Mahal restaurant chain said it had the sole right to be recognised as the inventor of the curry and demanded its rival, the Daryaganj chain, to stop claiming credit and pay $240,000 in damages. Moti Mahal said founder Kundan Lal Gujral created the cream-loaded dish in the 1930s at an eatery in Peshawar, now in Pakistan, before relocating to Delhi.

That "story of invention of butter chicken does not ring true" and is aimed at misleading the court, Daryaganj said in a new, 642-page counter-filing reviewed by Reuters.

Daryaganj says a late member of its founding family, Kundan Lal Jaggi, created the disputed dish when he helmed the kitchen at the relocated Delhi eatery, where Gujral, his friend-cum-partner from Peshawar only handled marketing.

Both men are dead, Gujral in 1997 and Jaggi in 2018.

Farmers face hurdles in push to boost food security

Related stories, s’pore suspends poultry imports from 4 japan prefectures following bird flu outbreaks, safety supervisor escorts mother hen and chicks trying to cross road in tanjong pagar, no recent food-borne illness cases involving chicken rice in singapore.

Evidence in the non-public filing includes a black-and-white photograph from 1930s showing the two friends in Peshawar; a 1949 partnership agreement; Jaggi's business card after relocating to Delhi and his 2017 video talking about the dish's origin.

By virtue of the friends' partnership, "both parties can claim that their respective ancestors created the dishes," Daryaganj says in the filing, calling the dispute a "business rivalry".

Moti Mahal declined to comment. The judge will next hear the case on May 29.

A key point of contention, which the court will have to rule on, is where, when and by whom the dish was first made - by Gujral in Peshawar, Jaggi in New Delhi, or if both should be credited.

Butter chicken is ranked 43rd in a list of world's "best dishes" by TasteAtlas, and bragging rights about who invented it can matter, brand experts said.

"Being an inventor has a huge advantage globally and in terms of consumer appeal. You are also entitled to charge more," said Dilip Cherian, an image guru and co-founder of Indian PR firm Perfect Relations.

Moti Mahal operates a franchisee model with over 100 outlets globally. Its butter chicken dishes start at $8 in New Delhi, and are priced at $23 in New York.

Late U.S. President Richard Nixon and India's first Prime Minister Jawaharlal Nehru are among the famous clients to have visited its primary outlet in Delhi.

Daryaganj started in 2019 and its butter chicken costs $7.50. It has 10 outlets, mostly in New Delhi, with plans to expand to other Indian cities and Bangkok.

In its 2,752-page Indian lawsuit, Moti Mahal had also accused Daryaganj of copying "the look and feel" of the interiors of its outlets.

Daryaganj has retorted with photographs of restaurant interiors which the judge will review, claiming it is Moti Mahal that has copied its "design of floor tiles". – REUTERS

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Local News | McDonald’s MVP Alice Kane marks 35 years at…

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Local News | McDonald’s MVP Alice Kane marks 35 years at Stillwater restaurant

The lake elmo woman with down syndrome has trained many of her current co-workers — and some managers.

Alice Kane, who started working at McDonald's in Stillwater in May 1989, looks over a giant card presented to her during a celebration honoring her for her 35 years of service at the restaurant Thursday, May 16, 2024. Kane, who has Down syndrome, has done most jobs at the restaurant and, since 2009, trained many of her co-workers. (John Autey / Pioneer Press)

Alice Kane hands a customer their order on Thursday. Kane started working at McDonald's in May 1989. (John Autey / Pioneer Press)

Alice Kane talks with general manager Jonathan deVries at the start of her shift at the restaurant Thursday. Kane has done most jobs at the restaurant and has trained many of her co-workers. (John Autey / Pioneer Press)

Alice Kane, who started working at McDonald's in Stillwater in May 1989, delivers an order to Karson Reil, 16, of Maplewood, and his friends at the restaurant Thursday, May 16, 2024. Kane, who has Down syndrome, was honored Thursday for her for her 35 years of service a the restaurant. She has done most jobs at the restaurant and, since 2009, trained many of her co-workers. (John Autey / Pioneer Press)

Alice Kane with Stillwater McDonald's owner Andy Duval on Thursday. (John Autey / Pioneer Press)

There’s a steady stream of customers placing orders at the drive-thru while others use the kiosk near the front counter.

It’s Alice Kane’s job to help make sure everything runs smoothly — from keeping the dining area and lobby clean to taking food orders to preparing food trays to delivering meals to seated guests to keeping the counter area stocked to attending the drive-thru.

She’s been doing it since May 1989, and she plans to keep going for at least another decade.

On Thursday, McDonald’s officials marked Kane’s 35th work anniversary with a cake, balloons and a huge card. Her new “Kane” Vikings jersey with “35” on the back — ordered as an anniversary gift by owner Andy Duval — was still en route, he said.

“This is an opportunity for us to thank Alice for 35 amazing years,” Duval said. “Thank God you’re here. How would we run without Alice? We really wouldn’t. We’d close down shop. We admire her consistency, her constant hard work. She’s a joy for all the workers and the customers.”

From cleaner to trainer

Kane, 55, of Lake Elmo, was initially hired as a cleaner at the original Stillwater McDonald’s, actually located in Oak Park Heights, but once her second manager got to know Kane, who has Down syndrome, “she thought I could do much more than clean, so she trained me on all the different jobs,” Kane said.

“I never dreamed I would work here for so many years, but I like it,” Kane said. “I really like the people. I have such friendly customers, and I’ve really gotten to know them over the years.”

Kane’s managers encouraged her to study and take the exam to qualify to be a crew trainer in 2008. Since then, Kane has helped train most of her co-workers on all the jobs required to keep the restaurant running. Some of those employees have gone on to become McDonald’s store managers, she said.

Nick Christianson, director of operations, who started working for McDonald’s in Stillwater in December 2008, is one of them.

“She actually trained me in,” he said. “I was 15 when I first started, and I was really nervous. I wasn’t very good. She was very patient. She has a great attitude and is always on time. She’s one of those people who wants to do things the right way. Everybody loves Alice. Everybody knows her. People come in just to chat with her.”

Customers come to the restaurant and ask for Kane by name, said Missy Johnson, second assistant manager.

“They’re like, ‘Oh, where’s Alice?’” she said. “‘Is Alice coming in today?’ She’s absolutely a draw.”

Kane is one of Johnson’s favorite people to work with because she’s punctual and she makes work fun, she said. “We always just have a great time together. She’s super helpful, and she knows what she’s doing. She’s a super hard worker. She knows pretty much every position. If we need her somewhere, she’s right there and willing to step in. She will help even in the kitchen if we need her there.”

Help from Rise

Kane generally works about 18 hours a week, from about 11 a.m. to 4 p.m. Monday, Tuesday, Thursday and Friday. She meets each week with Stacy Egeness, an employment consultant from Rise, a nonprofit organization that supports people with disabilities and other barriers to employment. The two discuss any work-related issues Kane may have and organize her rides to and from work on Metro Mobility.

Egeness, in fact, purposely tries to see Kane on Mondays because “she gets you excited for the week,” she said.

“She always has a great perspective on things, and I think that’s what makes her a good worker, too, because she’s really kind, very sweet, and always wants to help out,” she said.

Afton foster family

Kane grew up in Afton. When she was 3 months old, she was placed with Harold and Dolores Krahn, longtime foster-care providers in Ramsey and Washington counties. The couple, who had seven biological children, took in more than 400 foster-care children over the span of 55 years.

“(Dolores) said she took one in, and it grew on her, so she wanted to do more,” Kane said. “She was always calm and patient.”

Harold Krahn died in 1989. Kane and three other foster children lived with Dolores Krahn until 1998 when her health started to decline; she died a year later.

When Dolores Krahn started to have health issues, Linda Koslowski, who had been with the Krahns since she was 4 days old, became a licensed foster-care provider. “I got my license so we could all stay together,” Koslowski said.

Kane now lives with Koslowski, 68, in a townhouse in Lake Elmo.

“I call her my sister since we grew up in the same house since we were very small, but we’re not biologically related,” Kane said. “I’ve been with Linda since I was 3 months old.”

Koslowski worked for Hooley’s and Cub Foods in Stillwater for 46½ years; Kane’s goal is to beat her sister, she said.

“I’ve got to go another 11½ years,” Kane said. “I’ll be 66. I should be able to do that.”

Koslowski said that Kane actually plans to hit her 47th work anniversary on May 11, 2036. “She’s going for 47,” Koslowski said. “She can’t just stop at 46. She can’t tie Hooley’s and Cub. She’s got to top it. So she’s going to 47 at McDonald’s.”

Likes and dislikes

Kane’s favorite things to do at work are “doing front-counter register and first drive-thru register person and presenting in the second drive-thru where I double check orders and hand the food and drinks out,” she said.

The worst part of the job? “Dealing with unfriendly customers,” she said.

Kane has worked at the restaurant long enough that she doesn’t have to pay for food. Unfortunately, her favorite items — the grilled-chicken sandwich and the yogurt parfait — are no longer on the menu, she said.

“Now I get the deluxe crispy chicken sandwich, light on the mayo and cheese,” she said. “I don’t eat the fries; I stay away from the fries. If I do order fries, they have to be no salt. I drink water during the week. If I do get a drink, I get a Sprite on the last day of the week.”

Kane supplements her McDonald’s lunch with a yogurt and fresh fruit that she brings from home “to make (her) lunch healthier,” she said. “I like my red grapes, and I like my blueberries and I like strawberries.”

Kane is a fierce fan of the Minnesota Vikings and the Minnesota Twins. Her favorite current Twin is shortstop Carlos Correa. “My all-time favorite is Kirby Puckett. I love Joe Mauer, too,” she said.

Her favorite Viking used to be Kirk Cousins, “but then he left and went to the Atlanta Falcons,” said Kane, who regularly checks her cell phone for sports updates. “I used to like Joshua Dobbs, but he didn’t last long. I’m excited about the new upcoming quarterback J.J. McCarthy. I think he’ll be good. He came from the University of Michigan, where he won 27 games and only lost one, and he won the national championship — that’s what it said in the newspaper.”

She is not a fan of that other team — that one from Wisconsin.

“I despise the Green Bay Packers,” she said. “Silly goose.”

Kane is a self-proclaimed newshound, reading the Pioneer Press cover to cover each day and watching TV news twice a day.

“I watch Fox 9 in the morning and WCCO at night,” she said.

“Fox to get her going and WCCO to get her to bed,” Koslowski said.

Her favorite singers are Reba McEntire and Whitney Houston. Her favorite restaurants are Machine Shed in Lake Elmo and Sgt. Pepper’s in Oakdale. She also likes going to the movies, going for walks and chatting with family and friends on Facebook Messenger.

‘Down syndrome like me’

Kane works out once a week at the Courage Kenny Rehabilitation Institute fitness center and pool in Stillwater. She also is active at Guardian Angels Catholic Church in Oakdale, where she volunteers as an usher and at special events.

Because she has worked at McDonald’s for so long, Kane feels like she knows “pretty much everyone in Stillwater,” she said.

“Wherever you go with Alice, you will find that she has a friend that comes up to her and talks to her,” she said. “I’ll say, ‘You know everybody!’ She really does.”

Kane said she likes to run into people and kids who have Down syndrome. “I just smile and say, ‘Oh, you have Down syndrome like me,’” she said.

Kane said she hopes to one day train another employee at McDonald’s who has an intellectual or developmental disability.

“That way they can be independent and be the best they can be,” she said. “McDonald’s is a good place to work.”

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• Restaurants

Philly spring restaurant openings: 8 new restaurants joining the scene, from Carina Sorella to controversial scooped-bagel shop Slice & Schmear

Carina Sorella, Gazzos Steaks, Miles Table, Nan Xiang, Queen & Rook, Ross & Co., Slice & Schmear, and Society Hill Hotel all plan to open.

Like the historic double cicada brood , the Philadelphia region’s spring crop of restaurants is emerging. In just the next two weeks, at least eight newcomers are opening their doors.

Carina Sorella (866 Lancaster Ave., Bryn Mawr): Dan Clark, who owns Pub & Kitchen and Trattoria Carina in Center City as well as the Diving Horse in Avalon, N.J., has created a larger Main Line offshoot of Carina (“Darling Sister”), melding a former print shop and flower shop into a bright trattoria with new skylights and a plenty of views of Lancaster Avenue. Executive chef Tom Hartshorn’s seasonal menu borrows some dishes from downtown, but there’s also a full pizza menu, a mostly Italian wine list, and cocktails with a negroni on tap. Opens May 15 at 5 p.m.

Gazzos Steaks (22 S. Hanover St., Pottstown): South Philly-born brothers-in-law Joe Lewis and Mike Lamson, both living in Montgomery County, have morphed from food truckers to brick-and-mortar operators. Their 50-seat sandwich shop, serving Sly Fox beers, occupies a double-wide storefront in downtown Pottstown. This week, their truck starts a residency outside Twelve78Brewing in Phoenixville . Opened May 11.

Miles Table (2619 E. Westmoreland St.): Michael Lynch is adding a third location to his bruncherie operation, which includes South Street West (2013) and the Bok Building (2020). The new spot, open seven days, replaces Mercer Cafe on a corner in Port Richmond. Opens May 17 at 9 a.m.

Nan Xiang Soup Dumplings (160 N. Gulph Rd., King of Prussia): Eddie Zheng, who owns a collection of restaurants and the Tsaocaa bubble-tea brand, wants to turn this Michelin-recommended, Queens-rooted soup-dumpling specialist into a national brand. (He recently changed the name, subbing “soup dumplings” for the original Chinese “xiao long bao.”) His first Philly-area location opened last year in Cherry Hill. This week, he opened a 250-seater, indoor and out, in the former Outback Steakhouse at King of Prussia Mall. There’s a mod vibe, semi-private dining, open kitchen where dumplings are made, and a bar featuring Chinese-inspired cocktails (as soon as the liquor license arrives, at any rate). Ribbon-cutting is May 15 at 11:30 a.m.

Queen & Rook (123 South St.): Edward Garcia and Jeannie Wong are relocating and expanding their game cafe into the former Pietro’s pizzeria around the corner, creating three floors with two bars and two outdoor seating areas, full restaurant service, a board-game library of 2,000-plus titles, and a retro video game arcade. The menu leans vegan and vegetarian, and a pizza list will start after a few weeks. Opens Saturday at noon.

Ross & Co . (58 S. York Rd., Hatboro): Bob Ross, a restaurant lifer (45 years, nearly half of that with TGI Fridays) took over Gypsy Blu in Ambler in 2020. He’s ready to open a similarly family friendly bar-restaurant in downtown Hatboro — as soon as the liquor license is final. Ross & Co. maintains the sprawling, balconied layout and multiple-TV complement of former occupant Bernie’s. The food menu includes various slider boards and the drinks menu runs the gamut — wines, beers, specialty cocktails, and “crushes” made with vodka. “Opening soon.”

Slice & Schmear (1700 S. 10th St.): Korshak Bagels’ former spot at 10th and Morris Streets is about to see new life as Slice & Schmear, serving bagels in the morning followed by square pizza the rest of the day. Owner Aakash Patel, who dishes round pies at his Bar 1010 in Northern Liberties , says his bagels will be served as L.A.-style sandwiches: scooped out and open-face. This notion caused the local food scene to lose its collective mind. “Soon.”

Society Hill Hotel (301 Chestnut St.): This restored Old City hotel has 15 rooms and a ground-floor cafe, whiskey bar, and restaurant, with a big-belly, gas-fired pizza oven. History abounds. Upstairs, a family suite includes bunk beds as a tribute to the longshoremen who bunked there in the 1950s when it was a flophouse. Opens May 31.