The Tattle Blog

Dog Haus, BIBIBOP, Garden Catering, Nanoosh, and Junzi Kitchen Partner With Tattle

Garden Catering:

Garden Catering nugget history begins in the mid-1970’s, when the original owner, Lou Iandoli and his business partner opened Garden Poultry in the heart of Greenwich, CT. In 1977, grabbing hold of an opportunity to grow and expand, Mr. Landoli opened under the name of Garden Catering on Sound Beach Avenue; which is now known as our flagship location.

Sadly, Mr. Iandoli passed away in 1989 and Garden Catering closed its doors. Responding to the heartache of nugget fans everywhere, Frank Carpenteri Sr. purchased the business from Mrs. Iandoli, along with the secret recipes for Garden Catering’s famous fried chicken and nuggets. He re-opened in late fall of 1991 and gained instant praise, making Garden Catering once again a staple for the community under its new owner.

Recognizing the growing demand for the crave-able menu, Mr. Carpenteri opened several more Garden Catering locations throughout Fairfield and Westchester counties. Keeping the business in the family, Frank’s son and daughter now manage the daily operations and plan to spread the nugget love for years to come.
In 2007, three friends, David, Zwika and Hugo created Nanoosh, a restaurant built to serve organic, homestyle food they just couldn’t find at any fast-casual restaurant in New York City. Today, those three friends are still proudly serving the same delicious, healthy food they grew up eating without compromising quality, comfort or price for their guests. Since first opening, Nanoosh has played a proud role in the organic, fast-casual movement by serving people from all over the world a little taste of Mediterranean Goodness.

No place in the world has more flavorful or wholesome ingredients than the Mediterranean. From its rich history to its rich soil, we’ve used every aspect of Mediterranean culture and cuisine to help shape what Nanoosh is today: authentic, homemade food that’s as good for us as it is for our world.
Dog Haus: 
Dog Haus has garnered critical acclaim and national attention for its signature all beef Haus Dogs and hand crafted proprietary Haus Sausages, as well as their 100% genetically tested, humanely raised Black Angus beef using no hormones and no antibiotics – never ever. All dogs, sausages and burgers are served on grilled King’s Hawaiian rolls.  Open for lunch and dinner daily, guests can choose from signature, one-of-kind Haus creations or customize their own from a wide array of unique toppings.
Founded by partners Hagop Giragossian, Quasim Riaz and Andre Vener, three friends who share a passion for creativity, quality and commitment to community, the first Dog Haus opened in Pasadena, California in 2010.

BIBIBOP brings the bold flavors and healthy ingredients of South Korea to Columbus, Ohio. Inspired by the traditional Korean dish bibimbap, meaning “mixed rice,” we sought to blend time-honored Asian flavors with classic American favorites to create a dish everyone would love. From the time we opened the doors to our first location, our fresh food and quality service caught on in our community and quickly spread like wildfire. Since then, has grown to dozens of locations across the nation while maintaining its commitment to bringing WELL B•ING to all the communities in which we set up shop. Its goals of strengthening its neighbors and enriching the lives of its team members remain as true today as the day we were nothing but a fleeting dream.
Junzi Kitchen:

Junzi Kitchen has a Chipotle-like menu, with either a bing or noodles as the base, with various meats, vegetables, garnishes, and sauce options to mix in. The full menu for the NYC location is below and includes some rather cheffy ingredients for a fast-casual chain, such as chive ash and shrimp salt.

Junzi Kitchen serves northern Chinese style bings & noodles daily, curates a 5-course chef's table monthly, and hosts a late-night street food menu weekly. By combining new ideas about food & culture with Chinese culinary traditions, Junzi hopes to connect more people and cultures and re-define the narrative of Chinese food in America.

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