Written by Ken Galloway Ken has been a hospitality executive and professional chet in the Twin Cities for many years and has been a long-time supporter of the local hospitality scene. ReGrow White Bear We want to stay open for you. Have you supported your favorite restaurant this week? As many businesses re-open following efforts to slow COVID-19, they need the community's support now more than ever to survive. Join the effort to ReGrow White Bear as TAKE OUT we cultivate growth, community and awareness to create a vibrant, bright and thriving White Bear Lake area. Order takeout today! Thank you to EDC for forming the ReGrow committee ReGrow-WBL.com ReGrow Dining White Bear Lake INE Caroline and Tony Yares, both vegans themselves, first gained inspiration for a plant- Caroline says." The great thing is you don't based restaurant during visits to Puerto Rico, where such local operations are ubiquitous. In 2019 they opened their PLNT-BSD Food Trailer, flavoring. This is evidenced by their many serving smoothies and bowls downtown WBL. They dreamed of someday opening a storefront, and one day, while walking, along 3rd Street they saw the old barber shop space for rent. Caroline, seeing it as a sign, decided to jump on the opportunity "It's my baby," says based, clean, with no added sugar or artificial Caroline. They opened in April of this year, just ingredients. Their goal is to by 99% organic by as COVID restrictions began. Right away they had to change their original business model from beautiful, tropical looking presentations to mostly packaged for take-out. Despite the challenges, business has been outstanding, and them on Instagram and Facebook @PLNT_BSD they are grateful for the support from their loyal customers and other restaurants, and the way the city has supported the downtown businesses. "We wouldn't be here without Tolga Ata studied hospitality management in his home country of Turkey before coming to the United States, where he continued his education in business management. In 2000, he realized his dream of opening an authentic Turkish-Mediterranean restaurant across the street from Hamline University in St. Paul. In 2007 he met his future bride, Cigdem, a frequent customer in the restaurant, who was an MBA student at Hamline, studying nutrition the local community and for that they are and dietetics. The couple fell in love with the WBL community from their many visits here and in 2013 they opened their second Black Sea on Co. Rd. E. "In Turkey, homemade food is cultural" says 11 a.m. to 8 pm., for dine-in or takeout. Takeout Tolga. The couple is proud of their emphasis on scratch cooking and healthy Mediterranean cuisine. They make their own yogurt, which is a key component in many of their dishes. They also are committed to sourcing product from local farmers and suppliers whenever possible. Some of their signature dishes include: unique Tzatziki sauce made with homemade yogurt, served with most dishes; Doner (beef and lamb gyrok many varieties of Kebab (they serve their kebab without a skewer to create more unique style entrees) Kofte (meatball kebab); Dolma (grape leaves growers, and the planet in so many ways, with seasoned rice), Spinach Borek; Baklava; and a variety of vegetarian dishes. The Meze platter is a popular appetizer, and their Kebab Combination platter is a big seller and very popular with families. Like most restaurants, the early days of the pandemic were a real challenge and they had to rely heavily on their takeout trade. Fortunately they have built up a loyal customer base in have to sacrifice flavor either. You just need to learn different ways of seasoning and popular and flavorful menu offerings like their Paradise Bowl -a fresh pineapple shell with strawberry-banana smoothie topped with Super Foods. They recently introduced warm oat bowls. Their food is 100% plant incredibly grateful. They also thank the city of WBL for the way they have supported small businesses during these times. Black Sea is open Monday through Saturday, spring. The restaurant is open Thursday through Sunday, 8:30 a.m. - 2:00 p.m., and take-out may be ordered in person or by phone. You can find orders can be placed by calling 651-484-0600. INT BSD them," says Caroline. The Yares' mission is to promote a healthier diet, but they don't consider themselves "in your face" type of people when trying to extol the virtues of plant-based eating. "If people would eat just one plant-based meal per day they could impact their health, lives, local BLACK SEA RESTAURANT PLNT BSD Smoothie Bowls & Bites Black Sea Restaurant plntbsdbowls.com 2216 3rd St, White Bear Lake blacksearestaurant I (651) 484-0600 1581 Co Rd E East, White Bear Lake Written by Ken Galloway Ken has been a hospitality executive and professional chet in the Twin Cities for many years and has been a long-time supporter of the local hospitality scene. ReGrow White Bear We want to stay open for you. Have you supported your favorite restaurant this week? As many businesses re-open following efforts to slow COVID-19, they need the community's support now more than ever to survive. Join the effort to ReGrow White Bear as TAKE OUT we cultivate growth, community and awareness to create a vibrant, bright and thriving White Bear Lake area. Order takeout today! Thank you to EDC for forming the ReGrow committee ReGrow-WBL.com ReGrow Dining White Bear Lake INE Caroline and Tony Yares, both vegans themselves, first gained inspiration for a plant- Caroline says." The great thing is you don't based restaurant during visits to Puerto Rico, where such local operations are ubiquitous. In 2019 they opened their PLNT-BSD Food Trailer, flavoring. This is evidenced by their many serving smoothies and bowls downtown WBL. They dreamed of someday opening a storefront, and one day, while walking, along 3rd Street they saw the old barber shop space for rent. Caroline, seeing it as a sign, decided to jump on the opportunity "It's my baby," says based, clean, with no added sugar or artificial Caroline. They opened in April of this year, just ingredients. Their goal is to by 99% organic by as COVID restrictions began. Right away they had to change their original business model from beautiful, tropical looking presentations to mostly packaged for take-out. Despite the challenges, business has been outstanding, and them on Instagram and Facebook @PLNT_BSD they are grateful for the support from their loyal customers and other restaurants, and the way the city has supported the downtown businesses. "We wouldn't be here without Tolga Ata studied hospitality management in his home country of Turkey before coming to the United States, where he continued his education in business management. In 2000, he realized his dream of opening an authentic Turkish-Mediterranean restaurant across the street from Hamline University in St. Paul. In 2007 he met his future bride, Cigdem, a frequent customer in the restaurant, who was an MBA student at Hamline, studying nutrition the local community and for that they are and dietetics. The couple fell in love with the WBL community from their many visits here and in 2013 they opened their second Black Sea on Co. Rd. E. "In Turkey, homemade food is cultural" says 11 a.m. to 8 pm., for dine-in or takeout. Takeout Tolga. The couple is proud of their emphasis on scratch cooking and healthy Mediterranean cuisine. They make their own yogurt, which is a key component in many of their dishes. They also are committed to sourcing product from local farmers and suppliers whenever possible. Some of their signature dishes include: unique Tzatziki sauce made with homemade yogurt, served with most dishes; Doner (beef and lamb gyrok many varieties of Kebab (they serve their kebab without a skewer to create more unique style entrees) Kofte (meatball kebab); Dolma (grape leaves growers, and the planet in so many ways, with seasoned rice), Spinach Borek; Baklava; and a variety of vegetarian dishes. The Meze platter is a popular appetizer, and their Kebab Combination platter is a big seller and very popular with families. Like most restaurants, the early days of the pandemic were a real challenge and they had to rely heavily on their takeout trade. Fortunately they have built up a loyal customer base in have to sacrifice flavor either. You just need to learn different ways of seasoning and popular and flavorful menu offerings like their Paradise Bowl -a fresh pineapple shell with strawberry-banana smoothie topped with Super Foods. They recently introduced warm oat bowls. Their food is 100% plant incredibly grateful. They also thank the city of WBL for the way they have supported small businesses during these times. Black Sea is open Monday through Saturday, spring. The restaurant is open Thursday through Sunday, 8:30 a.m. - 2:00 p.m., and take-out may be ordered in person or by phone. You can find orders can be placed by calling 651-484-0600. INT BSD them," says Caroline. The Yares' mission is to promote a healthier diet, but they don't consider themselves "in your face" type of people when trying to extol the virtues of plant-based eating. "If people would eat just one plant-based meal per day they could impact their health, lives, local BLACK SEA RESTAURANT PLNT BSD Smoothie Bowls & Bites Black Sea Restaurant plntbsdbowls.com 2216 3rd St, White Bear Lake blacksearestaurant I (651) 484-0600 1581 Co Rd E East, White Bear Lake