Rising tide beer cutter
Labels to the footrims show bottle and basin were number 87 of the 200 pieces of porcelain secured for the bicentenary exhibition at Ipswich Museum in 1957 mounted by leading authority and Ipswich auctioneer Major Noel Turner.
Local historian David Butcher aided in the identification of the views that, in addition to St Margaret's Church, scenes of shipping at high and low tide and the Roads of Lowestoft, included a view of the Battery Green (part of the town's sea defences) and the sailing cutter Argus. “I can guarantee that every lobster roll will taste the same.Enjoy unlimited access: just £1 for 12 weeks Subscribe nowĪ 9in (23cm) high guglet and a 9¾in (25cm) basin c.1764-5 sold on the evening of October 28 ranked among the finest pieces favourite Russell Sprake has offered since he began stand-alone sales of Lowestoft porcelain in 1984.ĭecorated in underglaze blue with multiple vignettes of the town, the artist is Robert Allen who joined the factory at the tender age of 13 and was around 20 years old at the time (he would live to see 90). “We’re able to offer high-quality ingredients on a micro level,” he said.
White said he’s more fond of fast casual, service-style restaurant concepts because a smaller menu allows for more attention to detail and protects the quality of the food. “We would sell out within hours of advertising it,” he said. White, a former contestant on Bravo’s “Top Chef,” came up with the concept for High Tide after high demand for lobster menu specials at Zona Blanca, a walk-up ceviche counter he founded in 2016. “Chad could be doing business anywhere on the planet and he chooses Spokane. “Certainly, there’s already great restaurants and coffee shops, but when you see something with this visibility, with Chad White and his popularity, it does create a nice, positive buzz and encourages others to take that leap,” Richard said. It’s been fun here.”ĭowntown Spokane Partnership CEO Mark Richard said more than 72 new businesses opened in downtown Spokane last year and a handful of them opened in Skywalk. “We’ve had a great audience with businesses and banks that are in this building,” he said. “We are also selling quite a bit of salads, which is really great,” he said, adding customers are returning to try other items, such as the short rib roll.Ĭhad White said High Tide’s early success definitely exceeded expectations and the restaurant’s location – in the hub of everything – has been a contributing factor in driving business. The restaurant’s “top seller 10 to 1” is its lobster roll, White said. The restaurant also serves salads and clam chowder. High Tide features a menu with Maine lobster rolls ($16), braised short rib rolls ($12), surf-and-turf rolls with a combination of lobster and braised short rib ($14) and a mushroom roll ($10). Riverside Ave., Suite 204 – across from Edward Lalone Travel.
The more than 386-square-foot walk-up lobster bar is on the second floor of the Numerica building at 502 W. Access is through the Cutter building or the Skywalk from the Parkade. The Beef Short Rib sandwich, center, is the land-based choice on the menu at the High Tide Lobster Bar, a new walk-up gourmet on the second floor of the Numerica Building in downtown Spokane.