WDI Group, the acclaimed restaurant and hospitality group that has opened around 200 restaurants around the world since 1972, signed a long-term lease to bring Hong Kong-based Michelin-starred restaurant Tim Ho Wan to New York City for the first time.
Commercial real estate developers should pay attention to the trend toward urban food halls packed with local restaurants, bars and cafés, urges Anthony Deen, creative director, branded environments, for CBX.
CBL & Associates Properties, Inc. announced renovation plans for CoolSprings Galleria in Nashville, Tennessee. The renovation comes on the heels of a major anchor redevelopment completed in early 2015, the recent addition of dining destination Connors Steak & Seafood, and the much-anticipated opening of Kings Bowling and Entertainment in May.
Taubman Centers, Inc. is embarking on a $500 million re-imagination of Beverly Center this month that will transform every aspect of the iconic fashion destination. The details were revealed this evening at an event featuring Los Angeles Mayor Eric Garcetti, Taubman chairman, CEO and president Robert Taubman, chief operating officer William Taubman, and other special guests.
Louisville is known for many things, from the Kentucky Derby, to where the majority of the world’s bourbon is made. Now it will also be known for an airport dining experience as global restaurateur HMSHost and its subtenant partner, Tinsley Family Concessions, was awarded an eight-year contract to expand restaurant services in Louisville International Airport.
Wine Not Hospitality CEO Luke Johnson could have chosen to put his new restaurant, Kinfork, anywhere in the Chicago area.A suburban Main Street.A busy thoroughfare lined with strip malls.A freestanding pad in the shadow of a hotel, across from a convention center, or next to a towering office complex.
“The restaurant really is the brand in 3-D,” explains Rob Goldberg, executive vice president of marketing for Tommy Bahama. “What I like is that the restaurant instantly gives the consumer an understanding of who Tommy Bahama is.
On a brisk February night in 1989, the sleepy resort town of Duck, North Carolina, wasn’t hiding any secrets.It looked deserted. Wind whipped around the Currituck Sound, and rain turned to sleet as John Power gazed into the Atlantic Ocean.
Figuratively speaking, The Grey has set the Savannah restaurant scene on fire. But in its early days, the fire was nearly a literal calamity.Ask Mashama Bailey, the restaurant’s ebullient, Bronx-born chef about those formative months, and the memory quickly clambers to the surface.
A New York City institution since 1926, Frankie & Johnnie’s Steakhouse started out as a whiskey joint and carnivorous speakeasy during Prohibition. The story began with two city slickers, waiters from Philadelphia, who opened up shop in the four-story dwelling.
Dallas-based Falcon Realty Advisors’ Restaurant and Entertainment Group has been hired by Centurion Restaurant Group to advise on the expansion of its Miami-based concept Bulla Gastrobar. Centurion Restaurant Group will use Falcon’s market intelligence and restaurant real estate expertise to expand its footprint further into the southeastern U.
According to Chef Phillip Brown, co-owner and founder of Vince Young Steakhouse in Austin, Texas, the city didn’t need another steakhouse. What it needed was a different kind of steakhouse. When the idea for the new concept was conceived, even he didn’t realize just how different it would turn out to be.
Downtown San Luis Obispo, California’s longest running brewpub since prohibition, SLO Brew, recently announced plans to expand and relocate. SLO Brew is debuting in its new location on Higuera Street in early 2016 and will feature an upgraded brewery, restaurant, bar, and music venue.