Correspondent to highlight youth issues in neighborhoodThe Willy Street Blog is elated to announce the hiring of Salah Bradley Guyot (7 lbs 13 oz) as an assistant editor in charge of their new Infant Sustainability Bureau. The announcement was made at a lengthy birth conference at 4:22 p.m. Tuesday November 25, 2014.
Salah has spent the past nine months embedded with the Womb people, reporting on the scourge of small spaces and the corrosive effects of prenatal influence by helicopter parents. For WSB, Salah will cover key issues that infants face including: colostrum shortages, the effectiveness of diaper containment booms and the dangerous subliminal messages in baby rattles.
“While new to the area, Salah’s understanding of our community is in his DNA,” said WSB Editor Fareed Guyot.
WSB Art Director Jamie Guyot was too breathless to comment on Salah’s newsroom appointment, but she is doing fine.
$50K kickstarter sought to fund rehabilitation and conversion of 1380 Williamson
1380 Williamson Street is slowly evolving into Gib’s, a swanky waiting area for the space-challenged Grampa’s Pizzeria next door.
Not even a year after Grampa’s Pizzeria opened they had a problem, a very good problem. Most nights, especially the weekends, there was nary a table to be had. The approximately 45 seat restaurant serves a staple of four to five well thought-out pizza offerings along with inventive sides that change with the seasons or the creative whims of Co-Owner and Executive Chef Gilbert Altschul.
The small location also has its cozy charm but very little space for patrons who are waiting to be seated. Earlier this year Altschul partnered with notable cocktail creator Hastings Cameron and Grampa’s bar manager Josh Swentzel to open Imaginary Bar next door at 1380 Williamson Street to provide a loungey “waiting room” experience for diners.
As the project moved forward the restoration work became quite extensive and pricey causing Altschul to buyout Swentzel and Cameron. The two-story bar has been renamed Gib’s Bar but will retain much of the original intent, however Altschul is energized by the new project including culinary inspiration from such things as salmon in a cone.