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.
The guiding principle behind Tupelo Honey Cafe, that “Southern food is good for the soul,” resonated with customers just as much 15 years ago—when the company opened its first restaurant in Asheville, North Carolina—as it does today, now that Tupelo Honey Cafe has expanded to include 12 locations in North Carolina, South Carolina, Virginia, and Tennessee.
Let’s paint a horse’s body where the host stand will be, visually transforming the employee into a centaur, a mythical half-human, half-equine creature from Greek lore. Griz Dwight rolled the idea into discussion without any serious expectations.
When Indaco first opened its hefty wooden doors on the bustling King Street block of Charleston, South Carolina, in August 2013, managing partner Steve Palmer took inventory of the design. The modern-industrial layout was complex and fluid, with butcherblock tables, an energetic open kitchen, lime-wash walls, and white brick accentuating the city’s roots and future.
Adiner with a retro vibe, set to a backdrop of 1960s and ’70s soul and blues, Dove’s Luncheonette serves Southern-inspired Mexican cuisine that’s earning kudos from repeat guests and first-timers alike.
Chefs Jonah Kim and Mike Isabella will open Yona, a Japanese/Korean noodle bar and small plates restaurant in Arlington, Virginia, on November 30. The restaurant will launch with lunch and begin serving dinner on December 4.
The Culinary Institute of America has acquired the building and adjacent land that once served as Copia: The American Center for Wine, Food and the Arts in the City of Napa, California. The CIA at Copia will carry forward the facility’s original goal of providing excellence in culinary education and food-based experiences to the region’s visitors.
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.
Marking Major Food Group’s first domestic expansion outside of New York City, Mario Carbone, Rich Torrisi, and Jeff Zalaznick introduced their concept, Carbone, a successful restaurant in New York City’s Greenwich Village, to Las Vegas.
Outback Steakhouse is debuting its newest restaurant in Mount Prospect, Illinois, opening at 11 a.m. on October 28. To show its support of the local community, a portion of the restaurant's opening day sales will benefit JOURNEYS The Road Home, which is dedicated to individually assessing and serving the homeless and near homeless, while broadening community awareness and involvement with the homeless.
After nearly a decade in the making, Cohn Restaurant Group announced the highly anticipated opening of Coasterra, the $15 million-plus bayfront modern Mexican restaurant, lounge, and event space on Harbor Island.
With major renovations complete at the Flagship Scotty’s Brewhouse located at 3905 E. 96th Street in Indianapolis, a grand reopening celebration has been planned for next week at the new and improved restaurant.
An evening stroll and a crossing of roads led John Sprunt Hill—distinguished alumnus, successful businessman, and University of North Carolina at Chapel Hill trustee—to sit and envision an establishment that would cater to the immediate needs of Chapel Hill and its residents.
It’s a thought that draws a swift and effortless laugh from Ty Neal, the co-founder and owner of Matchbox Food Group.On the verge of the largest, most ambitious and, yes, daunting, expansion in the Washington, D.