James Beard Best Chef: Southwest Jennifer Jasinski, along with Crafted Concepts business partners Beth Gruitch, Jorel Pierce, Adam Branz, Matthew Brooks, and Jessica Richter opened Ultreia on December 8 in Denver’s historic Union Station based on the shared plate pinxtos (pronounced peen chos), petiscos, tapas and raciones of the Iberian peninsula countries of Spain and Portugal.
Chef Mike Randolph has established himself as one of the leaders of St. Louis’s booming restaurant scene. But while his two biggest hits, Público and Half & Half, are more casual, his latest venture finds Randolph returning to one of his first loves as a chef: fine-dining tasting menus.
When Lona—celebrated Mexican chef Pablo Salas’ chic new Mexican eatery opens its doors on a gorgeous strip of beachfront real estate December 2017—it will surely be one of the hottest new spots in Fort Lauderdale.
Stock and Ledger, the first of two restaurants located at 70 W. Madison will open for lunch and dinner this December 11. The team behind the Michelin-recommend One North Kitchen & Bar will reveal the newly constructed 6,500 square foot space featuring an intimate dining room, four-seasons atrium seating, private dining rooms and classic American cuisine with Mediterranean and European influences.
As the temperature begins to cool in Atlanta, things at New Realm Brewing are heating up with the recent pairing of General Manager, Don Mioton and Executive Chef, Julio Delgado. The duo plan to stir things up at New Realm Brewing as it opens later this year.
McKenzie, a boutique design, build, and custom fabrication firm in Miami’s industrial Allapattah neighborhood, recently completed the design and construction of the first Genuine Pizza, marking the rebranded launch of Harry’s Pizzeria, Michael Schwartz’s original and highly-successful pizza concept.
It’s still too early to say for certain, but Esther Choi may just have a budding restaurant group in the making. The latest addition, Ms. Yoo, is not a departure from her first concept so much as a scenic detour.
Sage Restaurant Group—the Denver-based independent restaurant group dedicated to providing innovative, playful, and locally tailored food and beverage experiences —introduced the Emporium Kitchen and Wine Market (378 Walnut St.
Hamburger Mary’s, a beloved drag themed restaurant and supper club in St. Louis, will be returning this January with new owners in an all-new location with a superstar lineup of drag queen entertainers.
Galley Group, the driving force behind popular Pittsburgh food hall and restaurant incubator, Smallman Galley, announced the opening of Federal Galley—home to four new culinary concepts and a beer garden.
SweetWater Brewing Co. and Concessions International (CI) announcde the opening of SweetWater Last Cast Bar and Grill on December 9, 2017 on Concourse B in Hartsfield-Jackson International Airport. The new concept replaces Dos Equis Explorers Lounge, and is a joint venture between CI and H&H Hospitality.
Bounce Chicago officially opened its doors for full service in River North on December 1. Chicago’s newest venue for energetic dining, next-level sips and sports-centered revelry invites guests to experience an upscale sports lounge unlike any other in the city.
When two savvy entrepreneurs launched Dave and Buster’s, a 40,000-square-foot eatery in a Dallas warehouse in 1982, where diners could play games, they likely didn’t know it would result in a new restaurant concept: “eatertainment.
Award-winning Washington, D.C. chef and restaurateur Mike Isabella will open Isabella Eatery, an unprecedented nine-restaurant food emporium at Tysons Galleria, in phases beginning December 11. The 41,000-square-foot dining complex is home to eight distinct fast-casual and full-service offerings, a cocktail bar and a private event space, each with a dedicated kitchen, and an entirely unique footprint, menu and high-style design.
Top-rated river outfitter Mad River Boat Trips has elevated its highly rated whitewater river-rafting experience by bringing Executive Chef Ty Hess on board to prepare guests’ meals. Hess will prepare fresh, ingredient-driven and ever-changing menus at the tour company’s riverside dinner site, bringing 17 years of professional culinary experience working in world-class restaurants to the banks of Wild and Scenic Snake River.