The formula for good food is easy if you have a hot grill and a burning passion to serve the freshest vegetables and proteins. Chef Paul Freeman has definitely found the formula. Paul is an experienced French trained chef with over 15 years of catering experience. A fine balance of charisma blended with skill, and professionalism for his craft, equals a pleasurable meal. Watching Paul at the grill adds to the dining experience as he talks to his food and his guests using his own positive colloquialisms mixing greetings with kitchen terms such as “Sear Away.”

Growing up around agriculture, it was a natural for Paul to take his knowledge and perfect his grilling by using the finest meats and adding his “twist.” He also confides that when you are 19 years-old you discover that learning how to cook is a sure way to get a date.

Chef Paul would later introduce his cooking skills and his own twist on grilling while growing his business, Get Grill, at the Farmer’s Market in Moscow, Idaho. After several years of successfully running his business and working as the catering supervisor at the University of Idaho, Paul knew it was time for change and growth. He packed his mobile commissary and grill-on-wheels, and relocated to the Walla Walla Valley where he returned to school to attend the Culinary Arts and Science Program at Walla Walla Community College. Once in Walla Walla, Paul planted roots and has been seen at our own local Farmer’s Market and various local events. He can also be seen at Washington State University at Pullman where he serves his grilled delectable’s such as Santa Maria style tri-tip with fixing’s, at the campus’s Field House during WSU’s football season.

Always ambitious and looking to expand his ideas, Paul recently purchased the old bank building in Old Town Freewater Oregon at Milton-Freewater, 10 miles from the border in the Walla Walla Valley. Known by the locals as “The Bank,” the freestanding corner building with elegant Ionic columns was built in 1906. And as they say, “If walls could talk,” these walls would have their own tales of robbers on horses firing six-shooters and leaving with bags of gold riding off into the sunset. Paul has also left his own touch of nostalgia in his soon-to-be-opened restaurant named, of course, The Bank.

The once formal bank lobby is now painted in tones of warm apricot and trimmed in sage. The ornate vintage walk-in bank vault is now Paul’s office. Instead of bags of gold, inside of the vault, there are now starched white chef coats hanging from the vault ceiling. An assortment of old oak school teacher chairs and church pews create the finishing touch on the comfortable dining area. The entrance to the kitchen from the dining area is separated with an old saloon swing door fashioned from old barn wood. There is even a set of rugged old cowboy boots mounted like a metal sculpture reminding the visitor they are under the influence of the old west, yet infused with fine dining.

His goals for the new restaurant goes beyond dining, but also education about the food we eat and how we dine. Paul has a passion to teach and is eager to offer customers classes on how to hone their own cooking craft, from grilling tovarious ways of folding dining linens. A soft opening for the restaurant is planned for this summer. His pre fixe menu will include sustainable and in season produce and of course, special cuts of meat right off of the grill. Paul has promised slow food, but delivered fast – with energy. Sear away, Chef Paul!

By Catie McIntyre Walker

The goddesses of wine and herbs must have stayed with me throughout the day as I later discovered two local Walla Walla wineries will be featuring Seattle author, foodie, gardner and lavender enthusiast Kathy Gerht this holiday weekend.

Kathy will be introducing her new book, Discover Cooking with Lavender at Isenhower Cellars and Three Rivers Winery this weekend. Kathy will have her books for purchase, as well as be available for signing. She will also bring with her a sampling of recipes taken straight from her cookbook.

Kathy Gehrt’s cookbook “Discover Cooking with Lavender,” will take readers on a culinary adventure, exploring the fragrance and flavor of lavender. It features 75 recipes for seasonings, drinks, savory dishes and sweets. The book is filled with unique recipes, such as Lavender Ginger Lemon Sugar, Bruschetta with Tomatoes and Roasted Lavender, Strawberries with Lavender Yogurt Cream, Honey Ginger Lavender Lemonade, and Roasted Halibut á la Provence. Along with her recipe for Josephine’s Hot Chocolate, Kathy reveals to readers that lavender was the secret ingredient in the nightcap Josephine created to put Napoleon in a “romantic” mood.

You can join Kathy at Isenhower Cellars on Saturday, May 29 at 2:00pm and also at Three Rivers Winery on Sunday, May 30 at 12:00pm – 3:00pm. Just a mention of those recipes alone, I can think of all of the wines from both wineries that would make for perfect pairings with the cookbook’s recipes.

I am so looking forward to reading this book on my porch by my lavender while sipping a glass of summer rosé. I just have to know more about how Josephine put Napoleon in a romantic mood!

It’s that time of year again, when we make our lists and we check them twice, trying to find out which wines are naughty or nice.  That’s right.  It’s Spring Release in Walla Walla!

We love our wine tourists from near and far.  We want you to get the most of your Spring Release Weekend.  Now, you have probably heard all of these tips from me before, but here are some easy Do’s and Don’ts to ensure a great weekend for you and everybody.

Do hydrate-hydrate-hydrate. Drink lots of water and your head will thank you for it.

Do eat a big breakfast.  This isn’t the time to be all dainty and munch on a granola bar.  You are going to need some fuel to contain the wine so make it a biscuits-and-sausage gravy-kind of breakfast. Okay, if you insist, make it a Kobe beef striploin, foie gras hash browns and quail eggs paired with espresso.  But you get my point.

Do step away from the fragrance.  You may not be able to smell yourself, but everyone in the tasting room can, making their Merlot taste like grandpa’s “Old Spice.”

Don’t forget a designated driver.  And seriously, even if you have a designated driver, what is the point of visiting 15 wineries in one day?  Even after five wineries the palate begins to fatigue after several tastes and you become obnoxious.  So pimp the ride, but un-pimp the ‘tude.

Do keep your cell phone ring off and if you must keep it on so your Secret Service people can keep track of you (because we know how important you are), at least keep it on vibrate.  And if you must talk on your phone, please take it outside so your call doesn’t distract from the tasting room ambiance.  Nobody wants to hear about how many poo-poos Johnny made in his diaper.

Do keep an open your mind to wine. Seriously. Don’t be turning your nose up at the tasting room staff when they ask if you would like to try a chardonnay, riesling or a pretty pink rosé. Taste it. Who knows? You might even like it. And it’s okay for real men to drink rosés. Really.

Do join a wine club.  There are many great wine clubs in the Walla Walla Valley offering affordable memberships with discounts and special one of a kind releases.  It’s also a great way to get in on some fabulous wine club events that will leave long lasting memories.

And one more thing.  In the words of  Robert Fulgham’s All I Really Need To Know I Learned in Kindergarten :  Share everything, play fair, don’t hit people, put things back where you found them, clean up your own mess, don’t take things that aren’t yours, hold hands when you cross the streets, say you’re sorry when you hurt somebody, wash your hands before you eat and flush.

Have a great time in the Walla Walla Valley!

The questions remains: Why did we take Hollywood’s dismissal of merlot literally? Many a wannabe wine snob took “Sideways” sullen leading man Miles Raymond seriously and shunned merlot. After all, it was Miles’ waxing poetic about pinot noir that got the girl, right?

Following the release of “Sideways” in October 2004, merlot sales dropped 2 percent while pinot noir sales increased 16 percent in the United States. About the same time, a few Washington state wineries that were known for merlot removed the grape from their portfolios. Some removed merlot from their vineyards and replaced this grape of Bordeaux origins with syrah or more of the popular cabernet sauvignon. The word on the vineyard street was, “Do not plant any more merlot.”

Now these drastic changes weren’t necessarily about how the wine consumer was feeling about merlot — it was more about the winemakers’ artistic style and how dramatically the weather had changed since the first merlot vines were planted in Washington in the early 1970s.

Washington state merlot started to gain popularity when it was first introduced and became our shining- star varietal in the late 1980s. This red grape from the Evergreen State is like no other with its big, bold, cherry flavors and complex nose that often includes mint, cigar-box and spices. It is also higher in acidity than its California cousins, which contributes to its being food- friendly. In spite of glowing accolades from around the nation, somewhere we became sidetracked.

However, there is good news on the horizon for merlot lovers. In February 2010, new research by The Nielsen Company regarding U.S. wine consumers’ buying patterns came to light. Evidently, merlot has the single largest consumer base of any varietal in the U.S. and, of the major wine varietals, is the one most closely associated with high quality at an affordable price. Most importantly, the report showed that wine lovers strongly agreed that merlot is a versatile and food-friendly everyday wine.

There is no merlot like one from Washington and, better yet, a merlot produced in the Walla Walla Valley. My advice: Revisit some of the “original” merlots, such as those from Woodward Canyon and L’Ecole No 41. I recently enjoyed the L’Ecole No 41 Columbia Valley Merlot – 2006. It was an affordable classic —  rich and spicy, showing off big flavors of cherry, fig, plum and chocolate. Woodward Canyon’s Nelms Road merlot offers real value at $20, and has the structure to age for about five years.

Basel Cellars, Mannina Cellars and Skylite Cellars, to name a few local wineries, are producing merlot with Walla Walla fruit and — as The Neilson Company  suggests —  high quality at an affordable price. These aromatic, bold reds not only show off the big, luscious fruit from Walla Walla’s terroir, but are also pocketbook- friendly with accompanying accolades from the press.

Merlot often finds its way into my recipes. I think a bottle of merlot should be included in every spice rack between the jars labeled “Masala” and “mint.” Just last  week a bottle of Washington merlot bubbled in my Boeuf Bourguignon à la Child-Pépin-Catie (Very important note: Jacques  Pépin replaces beef stock with more wine — yes!) The French stew was rich and concentrated in flavors and made the house smell good, too. I could even smell the savory herbs and the sweetness of the wine from my patio.

So to all of you Miles Raymonds out there: Waxing poetic about pinot noir isn’t going to win this girl, but if you remove pinot noir and insert merlot in your romantic  spiel, you just might get my attention.

CATIE MCINTYRE WALKER writes “Through the Walla Walla Grape Vine” blog at http://www.wildwallawallawinewoman.blogspot.com and Twitter’s @Catie and @Walla2WineWoman.

Here in Washington State, and especially in Walla Walla, we really didn’t care what the sullen Merlot-bashing character, Miles Raymond from the movie Sideways, felt about one of our favorite wines.   We were secure enough about our position in the wine world, that it was obvious that Miles Raymond had never tasted a Merlot from Washington State.  So, the joke was on him!

Grab a couple of bottles or more of your favorite Washington Merlot and join us Thursday, March 25 from 5 – 8 pm PDT to show your support on Twitter!  Help us send a unified message around the Twitter Nation.  You can  Tweet from home, a local winery, a wine bar, or a restaurant.  Make it a party and gather all of your friends!  Through the night, you’ll be able to see what everyone is saying about Washington Merlot and you may be able to connect with other wine lovers enjoying the same bottle of Merlot!

Video after the break.

Show your support for one of our “native” grapes – the “blackbird” of French wines – the red grape that has been typically  used as a blending grape – a wine that only Washington State’s soil could turn it into a single varietal in a bottle showing off it’s deep color and balanced acidity – Merlot!

For more information and to sign up for this exciting free online event, check it out at Washington Merlot!

Unlike Miles Raymond who yelled in protest, “No, if anyone orders Merlot, I’m leaving. I am NOT drinking any #%*&ing Merlot!”  We’ll be cheering, “No, if nobody orders Merlot, we’re leaving!  We’re drinking #%*&ing Merlot!”

It’s an oasis on West Highway 12.  The artfully designed buildings of Waterbrook is a haven for relaxation, whether it is indoors or out.   Waterbrook’s Tasting Room is contemporary, but still influenced by the natural setting of the Northwest.  From the many windows and glass walls,  one can soak in the views of the  large ponds,  pastures of native grass and the beautiful Blue Mountains.  If you time it just right you can catch a coral and lavender- colored sunset while sipping a glass of Waterbrook’s award-winning wine.

There’s a lot going on at Waterbrook.  Not only will you find an extensive list of wines for every palate and pocketbook, but on weekends you can enjoy the comfortable surroundings with a glass of wine and  small appetizer plates that are large on flavors.   Also available are goodies-to-go for an impromptu picnic, such as an assortment of gourmet crackers, cheeses, cured meats and local chocolates.

Ceil Blaine, Executive Chef of Waterbrook Winery has recently announced Wednesday Night Cooking Classes at the winery’s tasting room.  It’s all about home cooking that has been kicked up a notch and of course, food that is wine friendly.  From now until June 2, Waterbrook winery will offer a variety of classes from soup, flatbreads, crackers, brunch, Italian, Tapas, Thai, Cioppino and even how to infuse lavender in your menus.  Ceil says the space is limited, so contact the winery for more information at  (509) 522-1262.

Now,  this is the way to learn with food and wine at such a beautiful setting. Waterbrook Winery really does have it all and what a way to make an entrance to Walla Walla for  the wine lover who is planning a wine get-away.

I started referring to my daily glass of wine as my “heart medicine” the day the doc suggested I should consider drinking a glass of red wine a day. Of course, he then paused and finished his “prescription” with “Oh, I forgot. Look who I am talking to. I am preaching to the choir.”

The ideal time for a glass of wine is with dinner. In many European countries, wine is food, and part of daily culture and traditions. As we look into the history of wine and today’s science, there is plenty to say about the proven health benefits of moderate wine drinking.

The Mayo Clinic has reported that red wines such as cabernet sauvignon, merlot, sangiovese and syrah have long been thought of as being heart-healthy when drunk in moderation. The alcohol and antioxidants in red wine may help prevent heart disease. Antioxidants such as flavonoids and resveratrol are widely found in the skin, stem and seeds of grapes. Red wines have more antioxidants since red grapes are fermented with the skins, stems and seeds, while white grapes are pressed, extracting juice with the skins, stems and seeds eliminated, and the juice is fermented by itself.

Flavonoids can strengthen capillary walls as well as corral cell-damaging free radicals contributing to the reduced risk of cancer, heart disease and stroke. They may even play a special role in protecting our brains from memory-loss. Resveratrol might be a key ingredient, as it appears to prevent arteries from fatty blockages while assisting in preventing damage to blood vessels, reducing bad cholesterol and preventing blood clots.

Consider the studies of the “French Paradox.” The French dine on almost four times more butter and three times more lard products, resulting in higher cholesterol levels and blood pressure than Americans. Yet, the French are 2.5 times less likely than Americans to die of heart disease. Could this be due to liberal wine consumption by the French?

Let’s not forget that chardonnay, semillon, riesling, pinot grigio and other white wines also have health benefits. White wines are also heart-healthy — showing the same antioxidants as red wine, but in less amounts. A recent study presented by the American Thoracic Society found that people possessed overall better lung function by drinking white wine than those who drank red wine, or other alcoholic beverages.

Finally, let’s tackle the sulfite issue. Many people complain that they are allergic to wines, especially red wines, because of their sulfite content. Since the 1986 mandatory warning label regarding sulfites in wine, the FDA, University of California at Davis and Harvard School of Medicine have announced that only one percent of the population in the United States is allergic to sulfites, and that one percent is that with severe asthma and sulfite oxidase deficiency.

Now, it’s important to know that I am not a doctor, and though I’d love to play one on TV, especially on the soap opera “The Young & Restless” or “Law & Order – SVU,” if you have any questions regarding wine and your health you should check with your physician.

And as Mark Twain said, “All things in moderation, including moderation.”

Cheers to your health!

The first time I was introduced to Caleb Foster was in a viticulture class. The focus of the lecture was the importance of the relationship between vineyard owner and winemaker and Caleb was our speaker for the evening. Caleb obviously left an impression on me because I can still remember the class, and after visiting with Caleb recently and drinking his wines with him, Caleb is a man of his word. His wines express the importance of the relationship between vineyard owner and winemaker. The wines of Buty indeed stay true to the vineyards.

Caleb Foster’s winemaking career started in 1991 as a winemaking assistant for Woodward Canyon. In 1999, he moved on to become an enologist for Chateau Ste Michelle. The start of the new millennium was a significant one as Caleb traveled down to Marlborough, New Zealand as a production assistant for Foxes Island and Seven Tarraces wines during their 2000 crush. In 2001, the married team of Nina Buty Foster and Caleb Foster created Buty Winery in Walla Walla. Buty Winery produces small cuvees of white and red single vineyard blends from Washington State. Their accolades are many, including two times named as “Wine of the Year” by Seattle Magazine and also by Food & Wine Magazine.

The selection of Buty wines are impressive. Caleb poured a classic Bordeaux-style white blend of Buty 69% Sémillon, 26% Sauvignon Blanc and 5% Muscadelle. I believe this was the first time I had ever tasted a Washington State wine with Muscadelle and I believe this is the first Muscadelle produced in Walla Walla. Caleb described the vineyards that grew these white grapes and from his descriptions I felt as if I was part of the journey. I could even see in my mind’s eye the Muscadelle from the Lonesome Springs Ranch and how the fruit was kept fully shaded from the summer sun. The nose on this 2008 white wine was of honeysuckle and the palate was clean, fresh and dry with taste of melons, lemon and a bit of honey.

The cool desert nights created a bright and acidic wine for the Buty Winery Conner Lee Vineyard Chardonnay – 2008. Notes of peaches and green apples picked from the orchard were alive and yet eased into a soft citrus finish. This was my style of Chardonnay – the style that shows off its fruit without being overoaked and cloying of butter.

Phinny Hill in the Horse Heaven Hills AVA holds the secret to the Buty Columbia Rediviva, a blend of 55% Cabernet Sauvignon and 45% Syrah. This 2006 estate blend showcases that Buty was the first Washington state winery to focus a Cabernet Sauvignon/Syrah blends as “deluxe” wines.

The Phinny Hill Vineyard is one of the warmest sites in the state. It’s layers of ancient cobblestones and sandy silt-loam soil sits high above the Columbia River, but the chosen blocks remain protected from the high and piercing winds. Cherries, berries, caramel and pepper greeted my nose and palate. This rich inky blend is definitely an age-worthy wine.

The thoughtful name, “Columbia Rediviva” was the name of Captain Robert Gray’s ship, the first non-Native American navigator who entered an unnamed river. It was in 1792 Gray gave this powerful river its name, The Columbia. It is the same majestic Columbia River that connects and has contributed to all of the vineyards that Caleb has crafted into his wines.

Enter the BEAST! The BEAST label is the alter ego of Buty. It’s that “second self” that allows Buty to explore special one of a kind releases. Every year on Halloween and sometimes on April Fool’s Day, the BEAST releases wines that are not typically in Buty’s wine portfolio. To catch a BEAST, you must join the Friends of the BEAST Club. Since BEASTS are known to be elusive and difficult to control, these very limited single vineyard wines move fast! I had a rare opportunity to sample three of the BEASTS – a Syrah, Malbec and a Grenache. Since my tasting, I understand that two of the BEASTS have been tamed and left the building. BEAST Phinny Hill Syrah – 2008 is still available to catch.

What is “netiquette,” you ask mon cheri? Why “netiquette” is network etiquette — the etiquette of cyberspace.

Like any culture, cyberspace also has its own etiquette. If you were dining in Japan or a guest at the Rabbi’s Passover Seder, I mean, we wouldn’t stick chopsticks in our nose to imitate a walrus nor would we bring a bacon cheeseburger to the Rabbi’s house now, would we? So, should we behave any different when we are in cyberspace?

Of all of the cyberspace groups I have been a part of, I think wine bloggers really give it their best – they are the best. Now let me say, I am not perfect in my netiquette. What you see on my blog, mouth and all, is pretty much my personality. What you read is what you get. But in spite of it all, I still remember the golden rules my parents and kindergarten teacher taught me and I really treasure Robert Fulghum’s, All I Really Need To Know I Learned In Kindergarten.

Share everything, play fair, don’t hit people, say you are sorry when you hurt people, wash your hands before you eat, flush, hold hands and stick together, cookies and milk are good for you …

In fact, I think these rules should be a wine tourist’s motto, of course trading out the milk for wine.

In the crazy, fast and free world of cyberspace, I think there should be one important rule: remember the human. We need to remember, what we pound out on the keyboard, would we be willing to say it to the person’s face? I probably would, but I also have to remember the mischief in my eyes, my scrunched up smirk, and the smart aleck tone in my voice (and even me sticking out my tongue like a juvenile) doesn’t always convey to everyone, only after they know me (So I apologize to anybody I may have offended this week – but, just this week).

Recently, I was seeking journalistic advice on an online message board. I was “told” by one of the journalists that my messages on that particular board needed some polish. I was told I was nothing but an amateur writer. I was told my sentences were clunky and often didn’t make sense.

Yeah, I know – sometimes. Again, I am not perfect, but nobody is harder on me – than me! Sometimes I even talk “clunky.” Sometimes I stutter, twist words and cannot finish complete trains of thought. I forget. I’ve had a few head injuries in my youth and developed adult dyslexia. There are times I cannot read a newspaper article without it being a struggle. I use to be able to read a book in one night and now it can take me almost a month to process a book. Writing and blogging has helped. I think it has kept my noggin’ from getting worse. I am grateful to my readers and editors who put up with my foibles.

So, did the criticism from this person hurt my feelings? Naahh. I considered the source. Was I surprised by the brazen tact? A little. But later it got me to thinking, wonder if that person said the same criticism to a very sensitive person whose feelings would be hurt or had a severe challenge? And in the end, what did this miserable source of criticism really hope to gain? Was it from their own source of insecurities? And if they had an opportunity to be with me in person, as well as with all of the people in the message board, would they have been able to say that to my face in front of all of these people?

Last year, some of the wine bloggers had a few heated debates in cyberspace with editors and wine enthusiasts, Robert Parker and Anthony Dias Blue. Sure, an emoticon of (sticking out tongue) and a (_x_) (kiss my a … well you get the message) was thrown around here and there. But hey, it was a debate of sorts – a disagreement. There is no doubt in my mind the same words would have been slung around even if the debate was face to face in a wine bar. But in my opinion, Parker and Dias Blue lost the debates, even with their best and most reasonable points.

They lost when they called the wine bloggers names in a magazine editorial and online. If either of these public speakers were addressing a group of wine bloggers at a seminar and a comment was made they didn’t agree with, would Parker and Dias Blue address the group as “blobbers and bitter carping gadflies” for retaliation? I would hope not. It might stifle their careers a bit. So why should it be any different from the keyboard?

Two days ago I received an email from a woman who is a retired English teacher, recipe blogger and a wine lover. As a fun hobby, or she may even believe it is her calling from the Goddess of Grammar, she sends emails to owners of wine websites about their incorrect spelling and grammar. So, my offense was that I had used the word “compliment” instead of “complement.” Now this woman didn’t introduce herself and her approach was just, “You misspelled a word. Common error and you need to correct it.”

Was I offended? Hell no! (I mean, “Heck no!”) Was I surprised. Well, yeah because of the intrusion, so to speak, and without an introduction. My response? Like a playful cat, I knew I had a mouse I could bat around and have some fun with. After I got ahold of my uncontrollable giggling from daydreaming about Machiavellian tactics I could use, I looked her up on the web. I read her recipes and sent her an email. I asked her if she was the Chief of Spelling and will I be arrested if I didn’t correct my spelling error?

I asked her if she typically spent her time correcting websites without any kind of introductions? I mean, approach and style is everything, right? I also pointed out she had several errors on her own blog, such as run-on sentences, over use of commas, and some sentences needing proper punctuation, but I would never dream of pointing out her errors without a proper introduction – -

Hello my name is Catie …

She wrote me back and said I didn’t need to be so defensive and there was nothing wrong with her written grammar. She said I should have been more appreciative of her wanting to help me, because everyone else is. To make a long story short, she apologized, I accepted her apology and we parted well with her leaving me a compliment (or was it a complement?)

It’s nice to see young people taking the initiative to make something of themselves.

Now, what would I say to her if I ever meet her in person? I would introduce myself, give her a hug, and ask if she thought I made some thing of myself. Also, I would remind her to be cautious about using too many contractions in a sentence and that she should have put a period at the end of “It’s important to whip your cream until it’s stiff and let your meatloaf rest “

They did it again! Tom Maccarone and Chef Jake Crenshaw, co-owners of the popular T. Maccarone’s restaurant in Walla Walla purchased one of downtown’s beloved landmarks, the 34-year old Merchants Ltd Deli. Tonight was the premiere opening for the Olive Marketplace & Cafe. It proved to be a grand evening of good food, good wine and visiting with many familiar faces, besides being the first ones to see the new design.

Yes Walla Walla Peeps, in many ways it is still the same Merchants LTD but even better with the same casual feel; adding a new paint job, furniture, art, kitchen and restrooms. The balcony area has new furniture and even niches for studying and meetings. In fact, it looks even bigger in spite of the sea of growing people who were there tonight to celebrate.

The Olive Marketplace will be opened daily from 6am to 9pm and 10pm on Fridays and Saturdays. Breakfast from 6-11am and the lunch and evening menus will feature their flat bread pizza, sandwiches, soups and other items. I can tell you first hand the flat bread pizza was luscious and so many toppings to choose from. Espresso, tea, local and imported wines and beer on tap are available.

And no. T Maccarones is not closing. It will still be down the street featuring the same popular menu with its contemporary approach to authentic Italian cuisine.

Check out the Downtown Buzz video sneak peak and photos below: