These stages will also be included in the ViaMichelin GPS app if you have saved your route in your Michelin account.įor every calculated route, ViaMichelin offers the choice of two or three itineraries and allows you to make an easy comparison. You can add up to 6 stages to your route. Economic: this route focuses on fuel efficiency and avoiding toll roads.Discovery: this route option favours scenic routes of tourist interest.The shortest (prioritising distance): this route option involves the shortest distance to reach the destination, whilst always remaining on passable roads.The quickest (prioritising time): this route option takes the least time to reach the destination.This is the default route that Michelin recommends. Michelin recommended: this route option focuses on safety, simplicity and minimising any risk of route errors.I knew people would move on and get back to normal.” Leo, like so many, didn’t expect the pandemic to last so long.ViaMichelin offers route and distance calculations between towns, addresses and points of interest for 4 possible modes of transport: car / motorcycle / bike / pedestrian.įor car and motorcycle routes you can choose from the following variants: “I opened my fi rst restaurant, ALBA, in September of 2001,” said Leo. Besides, it wasn’t the fi rst time he'd launched a restaurant during a national crisis. Leo wouldn’t have chosen to open during a pandemic, but things were well underway by the time COVID hit and he didn’t see the point of turning back. His latest venture, ALBA on 53 in Hanover, opened in August. Leo also owns nearby Zef Cicchetti & Raw Bar. ost people who live on the South Shore are familiar with Leo Keka’s Quincy restaurant, ALBA, and its rooftop deck. ALBA on 53 has a large outdoor dining area that will reopen in the spring. Leo donated a portion of holiday gift card sales to his employees and was able to provide $30,000 in bonuses to his Quincy and Hanover staff. “Knowing and understanding food from the day you plant it leads to the best meals.” Along with guest safety, a top priority for Leo during COVID has been his staff. Leo uses herbs and produce from his rooftop garden at ALBA in his Quincy restaurants’ kitchens and is in the process of looking for land to farm so he can grow more and open a farm-to-table restaurant in the future. Th e restaurant sources locally when possible, including produce from Wards Berry Farm in Sharon, Duxbury oysters, New Bedford scallops, and fresh bread from Pain D'Avignon in Hyannis. Diners’ favorites are the Charred Spanish Octopus, served with celery root purée, baby potatoes, and salsa verde the Rack of Lamb, done in a harissa marinade with yogurt and fall vegetable ratatouille and the House Made Bolognese with beef, veal, pork, pancetta, and parmesan. Most recently, Todd worked at Cinquecento in Boston and was a regional chef with Tender Greens before that. Leo brought in Chef Todd Renner, whose Mediterranean dishes Leo had enjoyed. He knew people with Mediterranean ancestry live on the South Shore and he wanted to share the food of his childhood with others. Leo, who’s from Albania, added a Mediterranean fl air to the Hanover menu. ALBA on 53 is a Mediterranean steakhouse. Th e restaurant has been busy since it opened, for which Leo is thankful. Hiring was more diffi cult than usual, and Leo implemented thorough training to ensure staff and patrons were safe and comfortable being there. Leo also had to make changes due to the pandemic’s extra cleaning and safety requirements. Edible Southeastern Massachusetts Spring 2021: Īlba on 53 in Hanover A Steakhouse with a Mediterranean Flair–a Success Despite the Pandemic Th e opening was pushed back about three months because most of the furniture had been ordered from Europe and was delayed.
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