LONGBOARD BURGERS resurrected
AS THE SURF SHACK
For the last five years, Longboard Burgers owner Gary Kender says more than 1,000 people have asked him when he's going to reopen Longboard. The Coeur d'Alene burger joint that used to be a local favorite, closed after Kender lost it in a divorce, but he regained the space and reopened it as The Surf Shack at the end of July.
"I thought there was no hope I'd ever get the spot back," Kender says. "Because of the feedback, I pursued the location and got it back. It was really meant to be."
That location is a bit obscure — tucked in the back of the A & D Mini Mart on the corner of 4th Street and West Appleway Avenue — but it seats 26 people and serves up the same Southern California-style burgers and Philly cheesesteak sandwiches you'd remember from Longboard.
You'll find 13 different burgers on the menu (starting at $2.49 for a hamburger) including mushroom Swiss, Hawaiian and the Tommy chili cheeseburger.
The only new additions to the menu are black bean and turkey burgers as well as hand-cut onion rings and sweet potato fries. Also, the ketchup is now house-made. ("We're kind of anti-high fructose corn syrup," Kender says.) The sauces come in traditional ketchup, huckleberry ketchup, chipotle ketchup and fry sauce.
Kender is also working infused tea into the menu, currently serving southern sweet tea with other flavors to come in the future.
A word of warning: Don't go venturing over to The Surf Shack looking for dinner. Their hours are 10:30 am to 2:30 pm, Monday through Saturday. Kender says the hours will probably increase on Friday and Saturday nights come fall.
— JO MILLER
VILLAGGIO PIZZA COMES TO VINTAGES
When Villaggio — a South Hill Neapolitan pizzeria — closed about a year ago, owners Steve and Cannies Seddon purchased Vintages@611 last September. Now the owners are bringing the two restaurants together at the Vintages location (611 E. 30th Ave.) and making a name change to Villaggio Kitchen & Bar. The Vintages menu of American, rustic Italian and Mediterranean cuisine will stay intact and a second menu will be added with pizzas from the former Villaggio restaurant. Expect to see about 10 pizzas, such as their specialty Villaggio pizza with Wisconsin mozzarella, Gorgonzola, caramelized onions, balsamic reduction and extra virgin olive oil topped with Prosciutto Di Parma ham. A wood-fired pizza oven from Florence, Italy, is being installed and Cannies says they hope to be making pizzas by the end of the month. Other changes include making the menus more seasonal and adding authentic Southeast Asian dishes.
— JO MILLER