Ellerbe Fine Foods
Ellerbe Fine Foods has received accolades from national magazine Wine Spectator for its rapidly changed, takeout-oriented business model.
Ellerbe Fine Foods, even in the midst of a coronavirus lockdown, has managed to capture the national spotlight with some pub praising their amended business model.
Wine Spectator, a national wine magazine, recognizes Ellerbe as a “takeout star,” a series the publication has begun highlighting the many restaurants forced to find creative ways to continue serving their communities.
Specifically, Wine Spectator praises the team’s new curbside pickup program, delivery, and a specially designed menu, led by James Beard Award semifinalist Chef Molly McCook.
“Executive chef Molly McCook is dishing out an array of flexible options, from salads and soups to full meals for anywhere from two to six people,” an excerpt from the article reads. “There’s plenty of comfort food, like loaded baked potato soup, beef tips and mushroom gravy and even ‘take-and-bake’ desserts to construct at home.”
Co-owner Richard King’s 2,450-bottle wine cellar, naturally, also earns a round of applause. Even through hard times, the fine dining eatery is offering selections from the vast collection, which Wine Spectator says contains more than 600 winners of the magazine’s Best of Award of Excellence.
