On February 21, Aquitaine Bar à Vin Bistrot, which helped re-define Boston’s iconic South End neighborhood and paved the way for what is now known as “restaurant row,” will close its doors for a revitalization project sure to impress loyal patrons and Bostonian’s throughout the city.
Margins are tight and unforgiving in the restaurant business, but an obvious opportunity for savings comes in the form of energy efficiency, and numerous state-funded programs offer cost-cutting incentives to help businesses become more sustainable.
Jeremiah Langhorne’s debut restaurant, The Dabney, has opened on the historic 9th Street in Blagden Alley, in Washington, D.C. The Dabney takes inspiration from Langhorne’s family lineage, which dates back to over a century in the Shenandoah Valley.
On Valentine’s Day, even the nation’s most romantic full-service restaurants understand there are decadent profits in the details. The National Restaurant Association estimates 25 percent of diners will splurge for something special on February 14, which has operators ramping up their offerings with everything from unique menus to rose petals to parting gifts.
Perkins Restaurant & Bakery says that its system-wide remodeling initiative introduced in 2013 and officially rolled out in 2014, is well underway. To date, a total of 69 company-operated restaurants and 40 franchised locations have been remodeled, with 46 of those occurring in 2015.
Washington, D.C.-based restaurant general contractor, Hospitality Construction Services, was recently tapped by Jonas Singer and Cullen Gilchrist to construct a second location for the area’s well-known food incubator, Union Kitchen.
At its core, Villa Cemita’s decision to transition from a café to a full-service concept was rooted in the message. Owner Alejandra Aco and her family wanted to shake up New York City’s Mexican dining scene, so often misguided in its streamlined approach, and present the authentic fare of her hometown, Puebla, to guests seeking a more accurate and traditional experience.
“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.
This past weekend, TAO Group founders Marc Packer and Rich Wolf, along with Chef/Owner Chris Santos opened VANDAL in New York City, a bi-level restaurant, bar and lounge showcasing the work of world-renowned street artists alongside globally inspired street food from destinations as varied as Peru, Vietnam, and Barcelona.
The Still is set to open in March at The Mirage in Las Vegas. The project from Clique Hospitality will combine approachable and classic food served exclusively from the kitchen of an Airstream trailer located within the 8,000-square-foot space.
Sometimes decisions born in compromises end up as great ideas.Restaurant owners don’t like to make concessions, especially when it comes to the quality of food or the overall comfort of guests.But give-and-take is part of doing business, especially when the cost for opening a new restaurant is running well above budget.
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.
Restaurants are focused on tangible experiences: things like the clink of wine glasses, the warmth of engaging company, and the taste of something new and surprising. This is and will forever be the allure of full-service restaurants, even in the digital age.