With a history spanning 60 years and more than 70 restaurants, Specialty Restaurants Corporation continues to find a viable recipe for success through its many iterations, ranging from Tiki bars to fine dining.
Sake is officially booming in the U.S., says John Gauntner, president of the Sake Education Council (SEC)—an organization created to promote sake education outside Japan. He has studied the drink now for 30 years.
The team behind Beelman’s is nothing if not bold. As if overhauling a solid burgers-and-wings menu at the downtown Los Angeles spot in favor of all-in vegan pub food was not gutsy enough, Chef Caroline Concha has also peppered the restaurant’s new dishes with assertive Asian flavors.