clock menu more-arrow no yes

Filed under:

Mystic Pizza Tax Evasion; McDonald's to Open in Siberia

Plus more news and reviews.

The Samuel Goldwyn Company

— Kevin Sbraga, winner of Top Chef season 7, is in some hot water, according to Philly.com. Sbraga has been sued by a contractor for failing to pay $106,000 for equipment that was installed when his restaurant, Jupiter Commons, opened late last year. The ill-conceived restaurant shuttered just six months after opening, so perhaps it's no surprise that Sbraga is late on his payments.

— Mystic Pizza, the pizzeria made famous by the 1988 film of the same name starring Julia Roberts, is in the news today after authorities charged its owner with tax evasion. 49-year-old John Zelepos will have to serve a year in federal prison after pleading guilty to moving over $300,000 from the company's coffers into his own personal bank accounts. He then filed false documents to the IRS to hide his actions. Mystic Pizza will likely continue to operate while Zelepos is in jail.

— Blue Bell Creameries is pushing forward with its re-release after a deadly listeria outbreak caused the company to shut down operations earlier this year. The company's Homemade Vanilla hits stores in Texas later this month.

— McDonald's has plans to expand into one of the most remote parts of the globe: Siberia. According to ABC News, the chain plans to open 20 new locations in various cities beginning next year.

— Michelin critic Elizabeth Auerbach recently filed a new review of Napa Valley's 3 Michelin-starred The Restaurant at Meadowood. She describes the potato course: "potato cooked sous-vide with beeswax, and served with potato puree, a ... nori crunch, and garnished with a few sorrel leaves. An exceptional dish with amazingly delicious potato flavours, and with a hint of beeswax in the background, which gave the dish a nice edge. The humble potato refined to its most exquisite representation."

The Restaurant at Meadowood

900 Meadowood Lane, , CA 94574 (707) 967-1205 Visit Website

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day