Picturing Arizona conjures up images of desert landscapes, retirement communities, pretty mountaintops, and golf courses—those few patches of green—amid an expanse of dry brown dirt.But there’s an oasis or two, starting with The Farm at South Mountain, right in central Phoenix.
Another Broken Egg Cafe, a breakfast, brunch, and lunch franchise celebrated for its atmosphere and diversified menu options, is targeting South Florida for growth in 2015.With four locations currently open from Orlando to Key West and plans to open 36 additional locations throughout the state, the welcoming lifestyle brand is quickly becoming a leader in the South Florida dining scene.
Tony Roma’s announced the grand opening of its first restaurant in Myanmar.The restaurant is located in the country’s former capital city of Yangon, the commercial center and largest city in the country with a population of more than five million people.
Hubert Keller is often spoken of as the consummate French chef, a master of tradition and classical cuisine. But the energetic Alsatian is also one of the most innovative restaurateurs of his generation, always ready to make a change or take a risk in order to stand out and keep moving in this most competitive of industries.
Hooters' growth plan in 2015 includes 30 remodels, at least five new corporate restaurants, and upwards of 24 franchise openings internationally.This comes on top of 10 new international units in 2014 and 55 domestic remodels during the last 18 months.
The woman’s face is beaming, despite remaining damp from the trickles of water falling from her rain-soaked hair. She holds a steaming to-go cup of coffee and approaches the table talking: “You’re the owner? I just want to tell you how much my husband and I have enjoyed your restaurants.
Las Vegas is back. Perhaps prognosticators are fearful of making such bold statements, but it’s hard to ignore the evidence that Las Vegas has moved past the recession and is ready to return to prosperity and growth.
As Chef David Falk likes to say, his goal for dining excellence is BPA. Translated for the masses, it simply means to “blow people away,” and that is the mission of the celebrated chef, founder, and CEO of Boca Restaurant Group.
Labriola Ristorante & Café, the next step in the evolution of the Labriola brand, lands on Chicago’s famous Michigan Avenue in early 2015. The newest venture from acclaimed Chicago baker Rich Labriola offers three distinct experiences within one space: a full-service Italian restaurant helmed by Executive Chef John Caputo (formerly of Bin 36 and A Mano), a bar, and a bakery café.
San Diego's East Village has welcomed two tested and celebrated culinary concepts to the neighborhood. The modern coffeehouse and cocktail lounge, Halcyon, and its sister restaurant, the local ingredient driven, wood-fired pizza eatery and craft beer tap room, Stella Public House, have opened their doors to the public just in time for the holidays.
After years of guest requests, America’s third oldest, continuously operating restaurant, Tadich Grill, is opening on the East Coast in the first quarter of 2015. The Washington, D.C., location will be on the corner of Pennsylvania Avenue and 10th Street, NW, at the pulse of the political district, just as the original is in the heart of San Francisco’s financial district.
Just as locally sourced foods entice diners, so do wines crafted from grapes with regional roots. While Napa Valley and Sonoma County are widely recognized as premier wine regions—and, in recent years, Oregon’s Willamette Valley and Washington’s Columbia Valley have gained prominence as well—restaurants are increasingly sourcing from regions that are less familiar to the masses.
Philadelphia gained some Southern sensibilities last December.It started with Chef Kevin Sbraga opening his second venture in the city, the Fat Ham, building off the success of his eponymous restaurant Sbraga.
It’s a savory offer. City leaders in Evansville, Indiana, will award $250,000 to the restaurateur or developer with the best plan to open a new restaurant in their downtown.The initiative, called the Main Course Restaurant Challenge, is motivated by a desire “not to control the project but to eliminate some of the challenges in creating a new restaurant,” explains Joshua Armstrong, downtown alliance director for the Southwest Indiana Chamber of Commerce.