Blogs about: Chef Alison Barshak
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For the latest news from Alison two
For the latest news about new menu items, specials and events at Alison two, follow us on Facebook and Twitter.… more →
For the latest news from Alison two
alisonatbluebell wrote 9 months ago: For the latest news about new menu items, specials and events at Alison two, follow us on Facebook a … more →
Boxes of Boxes
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alisonatbluebell wrote 1 year ago: My office is stacked with boxes of boxes. Cookie boxes. And menu covers. And check presenters. How d … more →
I’ll Drink to that…
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alisonatbluebell wrote 1 year ago: These days you can’t turn on the radio or TV without hearing someone talking about change. I love ch … more →
Pre-Season
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alisonatbluebell wrote 1 year ago: After months of selecting sauté pans, coordinating colors and worrying about wiring, we are finally … more →
You Light up My Life
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alisonatbluebell wrote 1 year ago: Lighting is so important. It affects the whole vibe of a restaurant. I am lucky to have Courtney, a … more →
Mirror Mirror on the Wall
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alisonatbluebell wrote 1 year ago: One of the focal points of the private dining rooms will be a pair of mirrors that used to hang abov … more →
I Have Some Reservations About This
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alisonatbluebell wrote 1 year ago: A lot of things that appear to be easy are really complex. Like the restaurant reservation system. W … more →
The Perfect Storm
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alisonatbluebell wrote 1 year ago: We’ve been working on Alison two for nearly a year. It looks like we’ll be ready to open soon. Of co … more →
We Seem to have Some Shrinkage
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alisonatbluebell wrote 1 year ago: Over the 4th of July weekend I took a quick trip to Paris, Brussels and Amsterdam. While I was eatin … more →
Which Way Is Up?
alisonatbluebell wrote 1 year ago: Running Alison at Blue Bell. Overseeing construction at Alison two. I’ve been so distracted that I … more →
Ingredients in a Great Chef
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alisonatbluebell wrote 1 year ago: You know that old proverb, “If you don’t have anything nice to say, don’t say anything at all?” Well … more →
On hiatus
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alisonatbluebell wrote 1 year ago: On hiatus. If you’d like to be notified when we resume, email me at alisonatbluebell@minds … more →
Sick of Soffits
alisonatbluebell wrote 1 year ago: Are you sick of soffits? I am. But, it is all part of the process. If opening a restaurant were all … more →
Two steps forward and a step backwards
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alisonatbluebell wrote 1 year ago: I’ve opened more restaurants than I care to admit. Some on my own and others as the debut chef. And … more →
Full of Flavor & Personality
alisonatbluebell wrote 1 year ago: I suppose it would be easy to walk into an interior design store and buy new things for Alison two … more →
A Taste for Interior Decorating
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alisonatbluebell wrote 1 year ago: I love to read cookbooks. I can read a recipe and taste it. I can put flavors, textures and tastes t … more →
Wish my iphone could do this!
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alisonatbluebell wrote 1 year ago: My days are hectic. I spent the morning making bread pudding on NBC-10’s 10! Show and the afternoon … more →
The Sound of People Enjoying Themselves
alisonatbluebell wrote 1 year ago: Did you see Betsy’s comment about noise levels in restaurants? She says, in part, “…big groups go ou … more →
Naming the Restaurant
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alisonatbluebell wrote 1 year ago: Lots of restaurants use ingredient names – like Salt or Branzino, in Philadelphia or Butter, Aquivit … more →
