Elevated Church: Elevated Dimmer, Elevating Church, and Other New Concepts

Elevated Church is a new restaurant concept that’s opened in Cambridge, Massachusetts.

The restaurant serves modern American comfort food and is owned by local Boston restaurant entrepreneur Michael Stoppelman.

Elevated features an original menu featuring a mix of local ingredients, from cornbread to corn dog, alongside a rotating menu of regional and seasonal items.

The concept was created as a way to showcase the food of the East End, and to showcase an up-and-coming dining scene in the Boston area.

Stoppelman said he’s hoping Elevated will be able to expand to other parts of Massachusetts, but for now, Elevated serves up comfort food to anyone with a preference.

He said the restaurant was born out of the need for a place where people could get a great meal and not feel guilty about their choice of food.

Stoddelman said he was looking for a “bigger” food menu that could cater to more diners.

“People want a great experience and they want to know how it’s made, and they really want to see the ingredients,” Stoppell said.

The idea for Elevated was born after Stoppels wife died, and his desire to cook a good meal.

He was looking to create a restaurant that would be able cater to the needs of the family, and would allow him to enjoy dinner without having to worry about his family.

The menu features a mix in ingredients, but Stoppelfs wife’s favorite is cornbread, as he says corn bread is the perfect accompaniment to a meal.

Stoutman said Elevated is designed to serve comfort food, which is something that is hard to find in the East Boston area and that people in the region are looking for.

The food menu will feature dishes from local chefs, including Chef Jeff Ladd of Ladds Corner BBQ.

Ladd said Elevate is going to be a unique dining experience.

“It’s really hard to get food in East Boston, and we really feel like we’re getting a lot of it,” he said.

“Elevated is going up to a restaurant where you can actually go inside and taste food, and I think that’s going to really be a new experience.”

Stopperman said he hopes to have a second location in Cambridge sometime this year, and he said Elevation is going about its business in a very similar way to other restaurants in the area.

“There are some restaurants in Cambridge that are like one giant hamburger joint, and Elevated has a little bit of everything, but it’s really a small place,” he explained.

Stoodman said his family was a huge fan of his dad’s work, and Stoppler said he wanted to open up the concept to as many people as possible.

He hopes Elevated expands to other locations in the Cambridge area, but he said it’s not done yet.

Stouts wife, Heather, was a big fan of her husband’s cooking, and said he did a great job creating the menu for the restaurant.

“I don’t think there’s a lot more that he could have done with his time,” Stoddelman told Next Big Futures.

Stoffelman’s father was a chef and also worked at a large restaurant chain in Boston, which helped him grow up.

Stolfers father opened up his own restaurant, The Stoppells, back in the late 1970s.

He passed away in 2001 and his son, Michael, opened up a restaurant in Boston called the Stoppeller’s Restaurant.

Stovemans father died in 2009.

“My dad was always an inspiration,” Stoldman said.

Stoviest said he believes his father is not only an inspiration for him, but his restaurant will help him continue to open and expand in the future.

Stoelfman hopes to open Elevated in time for Thanksgiving in 2018.

The first Elevated menu will include a mix and match of traditional comfort food items like cornbread and breadsticks, as well as seasonal items like a fresh turkey dinner.

Stosteps father also opened Elevated restaurants in New York City, Chicago, and Denver.

Stonewall Stoppillers wife, Sharon, said she is excited to open the restaurant next year.

“We have a long way to go,” Stonewill said.

For the most part, Stonewalls food has been focused on the comfort food in the menu.

She said she likes to focus on seasonal ingredients, and she likes the fact that the menu has more seasonal items, which she said is a plus.

“In the last couple years, the seasonality has kind of been gone,” Stoewall said.

She has been cooking for the past 20 years, and has a big fondness for the traditional comfort foods in her food.

“You can get a lot out of it. It