What's wrong with this story mr foohey?

" Since our incompetent newspaper can't find a positive story in town, here's a story from the Philadelphia Inquirer's Michael Klein (a real reporter):

Resurfacing of Mims

Chef John Mims says he's going back to his Louisiana roots with side-by-side restaurants on the main drag of Phoenixville: Daddy Mims' Creole BYOB is to open tomorrow (610-935-1800), and Johnny's New Orleans Pizza Kitchen is to open next week, both at 150 Bridge St.

The BYOB, serving dinner only Tuesdays through Saturdays, will be similar to his onetime Carmine's Creole Cafe restaurants in Havertown and Narberth.

Mims would not discuss the litigation between him and his former partner Howard Taylor. In January, a judge ordered Mims out of the kitchen of Mims Food + Drink in Wayne, citing a noncompetition clause in his agreement that prohibited Taylor from working within 10 miles of Carmine's, now in Bryn Mawr. The men opened Carmine's and a Philadelphia restaurant, Les Bons Temps, before a falling-out last year. The case is under appeal. Mims' son Jon is chef at Mims. "

Here ya go Mr Foohey. You dopes all think the downtown is in trouble? You're getting a creole restaurant and a New Orleans style pizza joint. Now, the "rumors" you all spread about Majolica (because you think you know what's going on) were completely wrong. Another story that our dopey newspaper couldn't find on their own because they're incapable -

I give you the new Majolica:

Reorganized, Rejuvenated and Ready to Rock a New Attitude
MUCH-LOVED MAJOLICA IS BACK WITH A MENU FOR THE MASSES

March 13, 2009- Not only were the rumors of Majolica's death greatly exaggerated, but online and on the street hearsay had the well-respected restaurant devastated by the economy inside of a week. If they weren't predicting the next Phoenixville restaurant's demise the local punditry was publicly bemoaning the loss of the revitalized steel-town's most sophisticated eatery.

Owned by the husband and wife team of Chef Andrew Deery and manager Sarah Johnson, Majolica had been in the news recently for receiving "three bells" from Philadelphia Inquirer restaurant critic Craig LeBan and had added a farmhouse table to their eclectic offering.

"It's true that fine dining, in fact, all dining out is being affected by the headlines," offers Chef Andrew Deery. "Majolica is no different, but being a BYOB does make margins tighter in a down economy."

Rather than succumb to these dreary facts, Deery and Johnson decided instead to reinvent Majolica.

Having never released an official announcement that the beloved restaurant was closing for good, Majolica allowed rumors to spread while they reorganized the restaurant and its mission.

"The changes we are rolling out are a direct response to these economic times," continues Deery, "but we're excited about making the Majolica experience available for anyone."

Besides noticeably enthusiastic upgrades to the restaurant's frontage and interior, including the addition of a private Farmhouse Room, Majolica is unveiling a new menu featuring new choices and lower price points.

The new Majolica will still showcase fresh and local ingredients, seasonal modifications and Andrew Deery's signature style, but significant changes have been incorporated to make the bistro more accessible to more people, more often. The addition of affordable a la carté appetizers starting at $3 and entrées starting at $16 opens the Majolica menu up to families and people who frequently dine out. Additionally, Majolica's menu will now include pri fixe selections with an appetizer, entrée and desert offering for just $25.

"The atmosphere in the restaurant will be more casual and fun," adds Deery who has opted to modify
Majolica's image to an intriguing capital M. "Everyone should be able to enjoy great cuisine now and then."

The popular restaurant is also changing their hours of operation, offering dinner service of the compelling new menu Wednesday through Sunday from 5:00pm to 11:00pm.

The innovation and style that has made Majolica a destination restaurant isn't going anywhere during this transition to a refreshingly affordable bistro. Deery is still the creative force behind promising and compelling menu changes. And, for those foodies who are interested in full course meals, the farmhouse table and the chef's legendary tasting menu, those options still exist.