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.
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.