Even as it prepares to celebrate its 30th year in business, Sculpture Hospitality continues to morph as technology and its clients’ needs change. And the premier inventory solutions company for bar and restaurant operators is showing no signs of slowing down.
At 6:58 p.m. six couples hover nervously outside the windowless Black Hole restaurant in Cancun. There are giggles, witty comments, a whole lot of “what is going to happen next” swimming in the balmy air.
The Williamsburg Inn, a premier Virginia historic hotel, announced April 23 as the completion date of its elaborate multi-phase renovation. Offering an all-new modern and luxury experience while staying true to its notable Regency style, the Williamsburg Inn will reveal enhanced food and beverage offerings, attractive event space additions, stunning exterior upgrades, and signature themed suites.
Cheap beer, seamy clubs, and of course baseball: A dozen years ago these were the draws to Boston’s Kenmore Square, in the shadow of Fenway Park. So, when restaurateur Garrett Harker—the one-time general manager of No.
Owner and Executive Chef Claudio Pirollo of Et Voila!, the classic Belgian French bistro located in the heart of the Palisades neighborhood in Washington D.C., is pleased to announce the debut of his totally new restaurant.
TomKats Hospitality announced its newest project—the rehabilitation of the historic downtown Nashville Woolworth building. An integral location of the Civil Rights movement in Nashville, Tomkats Hospitality Owner Tom Morales revealed his plan to restore the building and reopen in late 2017 as Woolworth on 5th—a soul food-inspired restaurant and live music venue.
Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.
When Vanda Asapahu and her family first purchased the building on West 87th Street in Los Angeles where they would open Ayara Thai, it became clear that renovations would one day figure into the restaurant’s future.
Internationally renowned Brazilian steakhouse Fogo de Chão unveiled the completed renovation of its iconic Beverly Hills restaurant located just north of Wilshire Boulevard at 133 N. La Cienega Blvd.The renovated restaurant’s design is contemporary with warm and traditional touches that pay homage to Fogo’s Southern Brazilian roots; it offers guests a variety of updated features and fixtures in the foyer, main dining room, private dining areas, Bar Fogo area and more.
The James Beard Foundation unveiled the finalists for its 2017 awards on Wednesday, narrowing the list of chefs and restaurants from eight to five per category. It also revealed the nominees for the Media Awards, which were once called the Book, Broadcast & Journalism awards.
With temperate weather mostly year-round in South Florida, relying on the outdoors made sense for restaurant Glass & Vine.Opened in March of 2016, the concept is located on the grounds of Peacock Park in Coconut Grove, giving diners an experience that the restaurant likens to a modern, subtropical version of Central Park’s Tavern on the Green.
Chef Justin Cucci wasn’t going to let opportunity pass him by.Too often, Cucci watched readying-to-launch restaurant operations devote so much time, energy, and capital to their dining room that al fresco dining became an unfortunate afterthought.
Opening a restaurant is risky business. Some statistics suggest that half of all new eateries close within their first year. Sure, establishing an incredible menu is of paramount importance for success.
Expanses of cattle ranches and cacti dot the desert landscape of the Northern Mexico state of Sonora, and the outdoor mesquite grilling of both vegetables and meats is a defining factor of the cuisine.
Today’s back-of-house restaurant kitchen has taken on its own identity. It’s a far cry from the operations Julia Child would have recognized, but it’s been honed since her days to be more efficient and more technologically advanced.