tag:blogger.com,1999:blog-5694390946037511355.post6055018357718545998..comments2024-03-28T03:47:41.338-04:00Comments on EV Grieve: Openings and closings on this block of 2nd AvenueUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5694390946037511355.post-60968478871017786282018-06-27T15:19:01.090-04:002018-06-27T15:19:01.090-04:00There was a period of time where there were 7 empt...There was a period of time where there were 7 empty restaurants on 2nd Ave between 4th St and 6th St. Several have been filled with Chinese restaurants. I wonder if that was also a factor in the demise of Zaabver: too many empty spots to attract walkbys and too much competition from other Asian cuisines.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5694390946037511355.post-75134133491215395042018-06-27T13:16:29.194-04:002018-06-27T13:16:29.194-04:00Theyy had a big menu but half the stuff was never ...Theyy had a big menu but half the stuff was never available. You'd end up eating chicken and rice. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5694390946037511355.post-72626478450412408242018-06-27T10:31:34.215-04:002018-06-27T10:31:34.215-04:00ZaabVer wasn't bad, they had laabs which many ...ZaabVer wasn't bad, they had laabs which many of the average thai places don't. It was sort of between regular thai places and Somtum Der, hotter food then most. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5694390946037511355.post-76489121883431279682018-06-27T09:46:12.385-04:002018-06-27T09:46:12.385-04:00I can't imagine how difficult if must be to ru...I can't imagine how difficult if must be to run a restaurant in the EV these days. How do you make your business stand out? Are on the upswing of a food trend on heading down? How can a place handle what is surely an impossible monthly rent and other expenses? I often read about these closings here and think "I had no idea these places existed". In the past year several of my regular food spots have closed and I am at a loss on finding places to replace them. I also am cooking at home a lot more these days. Anonymousnoreply@blogger.com