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The Daily Cardinal Est. 1892
Thursday, June 13, 2024

Forever Yogurt to open two new restaurants on State Street by January

As the school year marches on, you may find yourself stuck in a food rut – that is, those breaded chicken sandwiches from your freezer don’t satisfy your taste buds as much as they used to.

But there’s no need to stress, because students looking to try something different will soon be able to take advantage of two new restaurants opening on State Street.

BEE & TEA and Falafill are set to open on the 500 block of State Street next to their parent company, Forever Yogurt.

Both restaurants opened their first locations in Chicago, and Madison will be their second.

Forever Yogurt CEO Mandy Calara explained that these three businesses will operate in the same space, allowing customers to treat them like a small food court.

Calara added that the new restaurants, in keeping with the style of Forever Yogurt, will cater to students looking for quick, delicious dining.

“We thought that all three of them would do well to cater to the students that are there looking for fast, casual, quick-serve type food that is also very good quality,” Calara said.

BEE & TEA will serve boba tea beverages and bao buns, both of which are traditional Asian treats.

The boba tea, also referred to by many as bubble tea, got its name from the signature honey tapioca balls at the bottom of the drink.

Customers at BEE & TEA can either select a tea straight from the store’s specialty line-up or customize one themselves, picking and choosing from over 25 different flavors, sweeteners and toppings.

The bao bun is a lightly sweetened white dough that can be stuffed with a number of different fillings.

Calara explained that BEE & TEA will eventually have about a dozen different bao fillings to choose from, including beef, teriyaki chicken, barbecued pork and vegetarian options.

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“Both the bubble teas and the bao concept are all about variety, and I think that’s become what the Forever Brand is about,” Calara said.

Falafill, a from-scratch kitchen serving fresh every day, will offer East Mediterranean style food including bowls, wraps and pita pockets.

Their primary dish, of course, is the falafel – a deep-fried pocket made from ground chickpeas and stuffed with a variety of fillings (curry, steak, chicken, spicy sausages, fresh vegetables and special sauces, just to name a few).

Created by award-winning chef, Maher Chebaro, Falafill will focus on providing good quality, well-priced food that can be served up quickly.

The restaurant’s unique philosophy, that fine food should not be limited to fine dining, is what initially inspired Chebaro to start a business where freshly prepared food can be served in a fast setting and sold for an affordable price.

The next time you’re looking to try something new, fast, and fresh, make sure to try both BEE & TEA and Falafill when they arrive on State Street in late January.

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