Interior Design
GROWTH'S ON TAP
Yard House rolls out the barrellots ofthemas it brews up expansion plans.GROWTH'S ON TAPThough the perception exists that Southern Californians prefer...
Recent Stories
Stoke Up the Brixx
By Donna DiFranco HIGH ON PIE: Pizzano surprisemakes up 60 percent of sales at Brixx; a signature salad is also a best seller. TOP DOGS: Van Dyke, Morgan...
Grilled to Perfection
By Gina LaVecchia Ragone ALL IN THE FAMILY: From its design aesthetic to its menu, Devon Seafood Grill shares little with its older sibling, Houlihan's....
Know How To Grow
By the Editors Photography by Joe Glick THREE-RING CIRCUS: There was a lot to take in at this years Concepts of Tomorrow Conference in Chicago. THE MEYER...
Counter Culture
YOUTHFUL VIBE: Designed for 20- and 30-somethings, The Counter has found fans in all age groups. BURGER BARON: Weinstein's build-your-own strategy has...
Fatz Facts
JUST FOLKS: Fatz Cafes open in small, underserved markets and feature generous portions and comfortable settings. STRONG TEAM: Richie Cannon (above) was...
Asian Chameleon
FILLING A GAP: Founder Rich Chey saw a crying need for contemporary, fresh Asian food in a user-friendly setting. FRESH, FAST: Items like sauces, basil...
Boosting Bar Business
Patrick Henry, whose Patrick Henry Creative Promotions has developed winning beverage campaigns for Cheesecake Factory and other chains, dispensed some...
Hidden Persuaders: It's Not Just the Food
Brian Wansink Two restaurant labs at Cornell University have revealed some telling information about what, why and how much people eat. Cornell Professor...
Learning To Grow
SIZZLIN': Ray Tang of San Francisco's Mariposa (above) and Culinary Olympic Gold Medal winner Todd Downs (below) prepared pork specialties during a gala...
Mitchell Accepts the Melman Award
THE WINNER IS: Multiconcept operator Cameron Mitchell (left) accepts the Richard Melman Concepts of Tomorrow Award from the legendary Rich Melman. When...
Healthy Prospects
DOUBLE TEAMING: Choices like air fries and wraps bring customers in, but sales on the retail side are the big profit items at KnowFat! METHODICAL: Top...
Timeless Design
TIMELY AND TASTY: Vintage clocks and original architectural features work together in this space where the kitchen and dining room are separated by a...
Private Dining by Design
WELL-INTEGRATED ART: Barbara Lazaroff collected reliefs from Asia, and we built them into the wall and repeated the decor of the glass-with-bamboo screen,...
Say "Cheese"
BY MEGAN ROWE CHEESEBURGER IN PARADISE CONCEPT: Casual neighborhood place OWNERSHIP: Outback Steakhouse and Margaritaville Holdings partnership LEADERSHIP:...
Star Power
COMFORTABLE LOCATION: Eclectic art and curved leather booths are signature elements for Red Star Taverns; lifestyle centers are the preferred real estate....
Making Your Dough Rise
THAT SMELL: Freshly baked breads and pastries are irresistibly seductive. HANDS ON: As important as your big baking equipment is, don't forget that baker...
Table TopTips
SIMPLY STYLISH: At Mariposa, Neiman Marcus Fashion Island, Newport Beach, California, custom-designed white damask napkins woven with a butterfly logo...
Designing for Dollars
SUPERIOR INTERIORS: Guests feel more comfortable when they can figure out what your operation is all about from the entrance area. For instance, Echo...
Reeling 'Em In
MITCHELL'S FISH MARKET CONCEPT: Upscale seafood restaurant OWNERSHIP: Cameron Mitchell Restaurants LEADERSHIP: Cameron Mitchell, president LOCATIONS:...
Pizza, Por Favor
LATIN LESSONS: Founder Antonio Swad (below) has geared everything about Pizza Patrfrom the store design to bilingual signs and staff and the price pointstoward...
Mediterranean Makeover
Authenticity counts to a point at a new breed of restaurants where spaghetti, souffls and spanakopita are so yesterday. AUTHENTIC: The Alhambra Room,...
TIPS FOR TABLETOPS
A WHOLE LOTTA SHAKIN: At Sazerac, in Seattle, the salt and pepper shakers are custom-made by local artisans to add an element of drama to the tablesettings....
Welcome to Texas de Brazil, where meat is king and service is imperial.
Its Meat & Greet At Texas de Brazil ROLL EM: The 450-seat Texas de Brazil in Miami features a stylish decor and an upstairs cigar bar, replete with a...
Tabletop Trends
OUT OF THE BLUE: At Tsunami, blue wave plates distinguish the signature sushi. FORKS IN THE ROAD: Flatware at moto restaurant offers a burst of color,...
Ready For The Gold Rush: San Francisco Oven
SAN FRANCISCO OVEN CONCEPT: Sophisticated fast casual lunch and dinner service featuring a Bay area flavor palate with California wines and beer. OWNERSHIP:...
