Auerbach's on the corner of State Street and 300 South in Salt Lake City SALT LAKE STORE DIRECTORYSushi WellSushi MakizushiSushi DiyDiy Sushi RecipesSushi SetFood SushiSushi LabSushi FactsDiy Sushi RollsForwardEverything you've ever wanted to know about sushi - well, the basics anyway, along with the 10 most popular rolls! Merry Makizushi Infograph by Shawna Armstrong, via Behance Excellent food and nicely tucked away from the tourist frenzy by the seafront road - great sushi for starters in great variety (try the spicy tuna) and decent selection of both SA and regional seafood items to be cooked/grilled for sharing or private plate Dressings/sauces a bit standard but decent enough ... good value for camp's bay! After getting lots of recommendations from friends and reviews on pages like Tripadvisor – we decided to give Codfather a try. When the waiter explains the concept, it will sound as you can create your own course and experience. But in reality, the meals are prepared almost the same and you simply decide your source of protein (fish, lobster, crayfish...

Not exactly a relaxed experience. You sat at your table then were conducted through a mass of peopl either at the sushi bar or doing the same as you, to chose your fish/seafood when the waiter gave you the prices and then back to the table.jiro dreams of sushi bio This restaurant is excellent for people who enjoy fresh seafood cooked to perfection. sushi drift tires for saleThere is no menu, you are taken to see the fresh fish at a counter where it is explained and you choose what you would like. where to buy sushi grade fish orlandoThey then weigh it and take it off for preparation. sushi maker tupperware waar te koop

This happens very quickly and comes on a sharing platter. sushi grade tuna storage Starters you can choose sushi from a running cable thing. sushi kiss mac lipstick for saleAnd your main course you choose your fish from a counter. jiro dreams of sushi apple tvHad the best fish in cape town: Butterfish! Cool concept (different experience) and friendly staff but slippery floors, a bit hectic and noisy! Fantastic seafood made to your desires. Great wines and a superb service! Always packed, but they will accommodate you if you walk off the street. We loved this place- it is unique. There is no menu, just pick out your fish and they cook it for you fresh!! Fresh seafood in a casual setting Some of the best seafood I have had

Great opportunity to select the freshest catch of the day We were squished in the last table available and taken up to the seafood counter to choose with alot of other people, there was not room to breath up there! The food is great, both the fresh fish and the sushi that you can't have a bad time... on downside you could say that it is too packed and maybe... I was really looking forward to returning to back the Codfather after several years since my last visit. We arrived 10 minutes prior to our reservation at 9pm on a Tuesday which I can only describe as a scene of chaos with a vast flurry of people unseated. After waiting for approximately 25 minutes we were seated, following many frustrated...Experian: Houston ZIP code is riskiest for e-commerce billing fraud Houston has the riskiest ZIP code for e-commerce billing fraud, according to an analysis by global business and credit firm Experian. ZIP code 77036 -- a triangular area bounded by Beltway 8, Westpark Tollway and the Southwest Freeway that includes the Sharpstown area -- had the highest e-commerce fraud "attack rate" in the country for billing fraud in Experian's study.

Billing fraud is related to the addresses of buyers who typically are the victims of fraudulent transactions. Experian studied millions of e-commerce transactions during the first six months of 2016. The company then compared the number of fraudulent transactions to the number of all purchases. The fraud was broken into two groups: billing fraud and "shipping fraud," related to where items are sent. Experian identified the 100 riskiest ZIP codes. Many are near large "port-of-entry" cities and airports. "This includes Miami, Houston, New York City, and Los Angeles, perhaps allowing criminals to move stolen goods more effectively," the report states. "All those cities are ranked among the riskiest cities for both measures of fraud attacks." The top ZIP code for shipping fraud was in Eudora, Kan., Experian's analysis shows. Houston's 77036 ranked 10th on the shipping fraud list. Miami was the top city for overall e-commerce fraud. As online commerce grows, so have fraud rates.

So far in 2016, e-commerce fraud attack rates are 15 percent higher than in 2015 even as EMV chip technology designed to prevent in-store fraud becomes more common. According to Experian's study, the rising e-commerce fraud rates could signal there already has been an increase in credit card and identity theft in those areas.GREAT REASONS TO SUBSCRIBE TODAY! NEW TOPICS & COVERAGE You have read of premium articles. Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content. Restaurants scheduled to open in Austin in 2017 Posted: 12:00 a.m. Thursday, January 05, 2017 The first of the year is a good time to look ahead at what’s to come. A chance to rev up our appetites, to imagine the possibilities. Unopened restaurants are full of potential.

No plate has been poorly executed and no server has spilled a drink in your lap.While there will be many under-the-radar restaurants that open in 2017 and thrill us with their unique charms, I’ve highlighted here about two dozen that have caught my attention. I won’t call them “the most anticipated restaurants coming to Austin,” because the level of anticipation is in the eye of the anticipator, but many are from proven operators or advertise concepts that we can all at least toss around in our heads with expectation. I’ve broken the roster into two groups — new concepts and existing restaurants opening new locations. Concept: Italian restaurant Numero 28 will expand to include this adjacent space, which will offer breakfast, Italian pastries, gelato, a full bar and more. Principal: Sicily native and New York City industry veteran Bernardo Nolfo Location: 454 West Second St. Concept: Fusion taco and craft beer bar at the downtown hotel. Location: Hilton Austin, 500 E. Fourth St.

Concept: Beer-centric restaurant serving wood-fermented brews and wood-fire-grilled cuisine. Principals: Owner Jake Maddux, chef Zach Hunter (Fixe), general manager Bill Mann (Olamaie, Qui), consulting chef Jorge Hernandez (José Andrés’ Minibar) and head brewer Drew Durish (Live Oak Brewing) Location: 4715 E. Fifth St. in the Artpost, across from Justine’s Brasserie Concept: Austin’s first food hall, with a variety of vendors in an indoor and outdoor space. Principals: Elm Restaurant Group (24 Diner, Easy Tiger, Irene’s), Cousins Properties, Micheal Hsu and local vendors to be named Location: 111 Congress Ave. Gatto Nero and Enoteca Gattino Concept: Gatto Nero will be an upscale Italian restaurant serving regional Italian and Italian-American fare, and the Enoteca will be an Italian deli and wine bar. Principals: New Waterloo, the team behind Sway, La Condesa, South Congress Hotel Location: The Arnold, 1617 E. Sixth St. Concept: Ramen Tatsu-Ya team puts Texas spin take on Japanese izakaya, with full bar, smoked meats, yakitori, ramen and izakaya classics.

Principals: Tatsu Aikawa and Takuya Matsumoto Estimated opening: Early January Concept: Sushi served via a conveyor belt. Principals: The company started in Japan, where it has about 400 locations Location: 6929 Airport Blvd. (near North Lamar Boulevard) Concept: South-African inspired restaurant from Houston with menu items like curry chicken, pan-seared kingklip and mixed South African grill plate with filet medallions, lamb chops and Boerewors sausage. Principal: Executive chef and South Africa native Paul Friedman Location: 201 W. Third St. Concept: New York-style pizza, sandwiches, family-friendly atmosphere Principals: SMGB hospitality group (with members who have resumes that include Old Thousand, Uchi, Hopdoddy Burger Bar, Moonshine Grill, Whole Foods Market and more) and chef Clint Elmore, formerly of pizza trailer 40 North. Location: 1500 IH-35 Frontage Road #35 in Round Rock (formerly Westside Alehouse) Estimated opening: Early 2017

Stiles Switch BBQ & Brew’s new concept Concept: The restaurant won’t be “Stiles Switch 2,” but will expand on the current menu and add Southern cuisine via a menu designed in collaboration with one of the city’s best chefs, Lenoir owner Todd Duplechan. Principals: Owner Shane Stiles, pitmaster Lance Kirkpatrick, chef Todd Duplechan (Lenoir) and cooks Andy Stapp, Alanmykal Jackson and Bill Dumas. Location: Belterra Village development off US 290 at Nutty Brown Road Toulouse Café and Bar Concept: French café serving quiche, mussels, seasonal specialties, desserts and an extensive wine list. Principal: Chef Yoann Lardeux Location: 3120 Palm Way, Suite 150 Concept: The daughter of Mei Wang, the founder of the former campus favorite, will relaunch the brand as a vegan-friendly restaurant. Principal: Owner Stacy Chen Location: 1611 W. Fifth Street Concept: Asian fusion with teriyaki, ramen, Asian barbecue and Asian burgers from the owner of Veggie Heaven.

Location: 3318 Harmon Ave. New locations of existing brands/restaurants Concept: Elm Restaurant Group brings its modern take on the diner to the Domain Northside. Principals: Chef Andrew Curren and baker David Norman Location: 3100 Esperanza Crossing, Suite 100 Concept: The new ADP is conceptualized as a Tex-Mex diner and will be a little more refined than the current sandwich and taco shop, with items like housemade pulled pork, tempeh chorizo and a selection of specialty salsas, according to co-owner Dustin Knef. Principals: Executive chef Reed Faitak Location: 4620 E. Cesar Chavez St. Concept: Third location of European bistro with dishes like salade Niçoise, a variety of tartines, and traditional French entrees such as beef bourguignon, mussels Provençal and ratatouille. Principals: Owners Amy and Sam Ramirez Location: 107 Hopkins St. (on the historic square) in San Marcos Estimated opening: End of January Chi’Lantro - South Shore

Concept: Fifth brick-and-mortar location of Korean barbecue fast-casual restaurant will serve kimchi fries, Korean fried chicken wings, burgers and more. Principals: Jae Kim, founder Location: 1414 South Shore District Drive Concept: The second bake shop and beer garden from Elm will be three times the size of the original and feature a full commercial bakery, drive-through coffee bar, 250 outdoor seats, ping-pong tables, a dog park and an outdoor stage that will occasionally host live music. Principals: Chef Andrew Curren and baker David Norman of Elm Restaurant Group Location: The Linc (6406 Interstate 35) Concept: Fried and grilled chicken sandwiches made with cage-free and antibiotic-free chickens that are vegetarian fed.Principals: Owner Kevin Warden and director of culinary operations Quirino Silva Location: 6539 Burnet Road Estimated opening: Jan. 15 Concept: New York-style pizza and great sandwiches find a second home in the North Loop neighborhood.

Principals: Owners Jen and Joseph Strickland and Terri Hannifin Location: 501 E. 53rd St. Concept: Fourth location of restaurant with farm-to-table ethos and chicken-fried soul. Principals: Jack Gilmore and Tom Kamm Location: 3010 W. Anderson Lane J.T. Youngblood’s Fried Chicken Concept: The Lenoir chef’s reboot of the long-dormant Austin fried chicken chain will be a “healthy alternative to fast food,” with oak-roasted rotisserie chicken and homemade sides. Principals: Chef Todd Duplechan, Jeffrey’s co-founder Jeffrey Weinberger and former Trio at the Four Seasons general manager Jeff Haber Location: 1800 Simond Ave. Suite 120 in the Mueller development Concept: Modern Thai, with standout dishes like son-in-law and salt-and-pepper shrimp, and jungle curry. Locations: Rock Rose at the Domain Northside and 3437 Bee Cave Road in West Lake Hills Estimated opening: Late 2017 These Pop Tart-like pastries will make you feel like a kid again