Articles on companies that have grown by building an impressive portfolio of restaurant concepts.
The best and brightest restaurant companies are not just creating one great concept; they're creating many. See Restaurant Hospitality's picks for powerful multiconcept companies that not only play it cool, they kick ass. See all concepts >>
September 1, 2015
Headquarters: New York City
Annual Sales: $60 million
Units: 11
Key Personnel:
• Andrew Carmellini, chef/partner
• Josh Pickard, partner
• Luke Ostrom, partner
SINGLE CONCEPTS:
• Little Park (a seasonal restaurant highlighting organic, sustainable ingredients)
• Evening Bar (a modern hotel bar serving seasonal cocktails hidden within the lobby of TriBeCa’s Smyth Hotel)
• Bar Primi (a casual pasta shop dedicated to fresh pastas traditionally prepared and cooked to order)
• Lafayette (a hallmark French grand cafe and bakery in NoHo)
• The Library at The Public (a supper club and cocktail lounge discreetly located in the mezzanine of The Public Theater’s landmark home at Astor Place)
• Joe’s Pub (also located within The Public Theater)
• Locanda Verde (an Italian taverna located inside Robert DeNiro’s TriBeCa hotel—The Greenwich)
MULTIPLE LOCATIONS:
• The Dutch (an American restaurant, bar and oyster room located in NYC and Miami (in the W South Beach)
WHY IT’S COOL:
Anyone in this business knows that a restaurant group isn’t worth a damn without teamwork. But it sure doesn’t hurt when you have a LeBron James on your team. Andrew Carmellini is the LeBron of NoHo Hospitality. He’s cooked in some of the finest restaurants in Europe and, at a young age, was named chef de cuisine at Daniel Boulud’s Café Boulud. He was also named a Best New Chef by Food & Wine and has won a James Beard Award. You get the point. So, whatever this guy touches turns to gold. His French grand café, Lafayette, is a stunner; while the quizzically named, The Dutch is a benchmark for how to open and operate a comfortable space with a cool American menu. And when Carmellini explores his Italian roots, the results are terrific. Bar Primi and Locanda Verde are testaments to that point. Like we said above, when you team money folk (Pickard and Ostrom) with a talented chef (Carmellini), the results are often outstanding. NoHo Hospitality is just that.
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