Apple Spice brings boxed lunch delivery to Petaluma
Apple Spice has announced a grand opening in the space formerly occupied by Giacomo’s. As we first shared last year, the owners of Giacomo’s said that some sort of delivery food company would be moving in and Apple Spice is it. Now, this may seem like an odd time to open a food-related business, but if leases were signed and plans laid out prior to shelter in place, the show likely had to go on. And in this case, Apple Spice might just be the perfect business to start during a SIP order, where essential businesses are looking for an easy way to feed staff.
The owner of Apple Spice reached out to me, which is always appreciated because Petaluma is a pretty big food town to cover. The franchise began in the Salt Lake City-area decades ago as a bakery and catering business, and now has shops across the country, although they are still pretty sparse here in California.
The concept is to offer businesses and individuals a minimum five-box lunch order or catering for 15 or more. Orders are placed online or over the phone for either take-out or free delivery, when scheduled in advance. Currently they are open Monday thru Friday from 8 a.m. to 2 p.m. They bake their own bread daily, with no preservatives. It’s used in the sandwiches fresh that day, as well as sold by the loaf, which is already a big hit. They also make many desserts from scratch including a Peanut Butter Yummy Bar, Apple Crumb Cake and Sour Cream Cranberry Bar.
The owner’s name is Waseem Khan and his family moved to California from Pakistan 40 years ago when he was only 16 years old. Back in 1997, he and his wife moved to Petaluma and have been here ever since. Waseem partnered in some other restaurant franchises in the area but then shifted to an opportunity on the East Coast. The family, however, didn’t want to leave Petaluma, so he looked for something closer to home. He purchased the North Bay franchise rights for Apple Spice, from Larkspur to Windsor, with his headquarters and original location right here in Petaluma. For menu and ordering visit applespice.com.
This week’s list of re-opens is impressive and encouraging. Central Market’s ovens are up and running and they have already started curbside service. Chef Tony let me know that his ever-evolving menu can be found on his website. As a big fan of cassoulets in general and Liberty Farm Duck in particular, his Cassoulet for Two ($30) caught my eye - “Liberty farm duck confit, lamb stew, garlic sausage, heirloom beans, curried chickpeas, cauliflower, squash, sugar snaps, crispy onions and preserved lemon yogurt.” He also let me know that last Saturday he offered a New Orleans menu, which many have been asking for recently, especially since the closure of Gator’s. Along with the regular menu, each night Central Market creates a different “meals for two,” which last Saturday was chicken sausage gumbo, pilaf, fried shrimp, hush puppies, Italian salad and brown sugar bread pudding.
Other big announcements included the reopening of What a Chicken. Although they have been selling at the east side farmers market over the past weeks, they are finally reopening the Washington Street restaurant for take-out. However, keep in mind that the parking lot is very small so be a pro and park on the street and walk over.
Aqus Cafe has always been a community hub and they did conducted a major pivot during SIP by hosting Zoom singalongs over the past few weeks. Although live music is still a ways off, Aqus is back with a robust take-out menu, offered every day from 8 a.m. to 6 p.m.
Two more opening announcement came from downtown’s Trattoria Roma and the east side’s Ohana Hawaiian Barbecue, located across the driveway from Staples.
Fourth & Sea has closed up its longtime location at 4th and C streets. The last fish and chips order went out on May 15 and the sign has come down. Restaurant representative Ann Heatly posted that the business has thrived at the location for 19 years, “But we are at the age now when we are starting to think what our exit strategy from the restaurant might look like.” They do hope to possibly sell the business, but for that to happen, they would have to bring the building up to newer standards, even though they don’t own the building. “That building has been in continuous operation as a restaurant for 70 years! Bringing it up to current code would not be an insignificant expense.”
She concluded, “Although we don’t know right now exactly when or where we will resurface, we know we will.”
Spring in the Air
With dozens of restaurants reopening in the past couple of weeks, it sure does feel like change is in the air. Couple that with the county’s announcement that restaurant restrictions could be loosened soon, and it sure does give the impression that we are coming in on the home stretch.