Based in Miami, Fla., Navé is an upscale seafood/pasta restaurant owned by Ariete Hospitality Group.
Ferraro’s Italian Restaurant & Wine Bar has been a stalwart of Italian dining in Las Vegas for more than 30 years. The restaurant has been redesigning its look over
Opened in the fall of 2019, Black Rail Kitchen + Bar is an upscale yet relaxed operation offering craft cocktails and Southern California cuisine with Mediterranean
When six bartenders from New York City — who happen to be the people behind iconic cocktail bars Macau Trading Company and Employees Only — made a trip to Panama to visit
A Key Component to Successful Design/Build Outcomes
The Mid City neighborhood of Baton Rouge, La., has undergone a revitalization in recent years, with more businesses,
Throwing axes and throwing back drinks may seem like an improbable combination, but axe bars are in full swing these days. In just a few years, the extreme sport has
Even more so than dining rooms, restaurant bars need to check multiple boxes for design success. They need to create energy and buzz, promote social
James Beard-nominated chef and restauranteur Brad Kilgore newest restaurant, KAIDO in Miami celebrates Japanese culture and flavors with small plates, tasting menus and
New York-based Tao Group operates see-and-be-seen restaurants and nightclubs on three continents. One of the company’s latest ventures
Bars are definitely having a moment, with programs touting top-tier trends such as craft and culinary cocktails, micro-breweries and distilleries, artisan ice, specialty
In this Q&A with Desmond Reilly, co-owner of Chicken + Whiskey in Washington, D.C., we discovered what inspired the space.
The tiki phenomenon first took root in the United States in the 1930s with the opening of the legendary Don the Beachcomber and Trader Vic’s restaurants in
Create a fabulous-looking restaurant without breaking the bank.
Tipsy Robot, dubbed “the world’s first land-based robotic bar,” opened at Planet Hollywood Resort & Casino in Las
An unprecedented drinking culture has arisen in the U.S., fueled by the craft movements in beer, spirits and cocktails. This is a world where increasingly
A Q&A with CodeX B.A.R owner Liu Vaine
Nestled in the heart of Dallas’ Design District, Joseph Palladino’s Quill combines restaurant and
The former franchisee of several McAlister’s Deli locations announced plans to bring 10 new restaurants to Indianapolis, making the city only the second location in the
At many new restaurants, the best seat in the house is at the bar.
Moving into a failed restaurant space has its advantages — and its pitfalls.
Founded in 1994 by a pair of firemen brothers, Firehouse Subs has become a major player in the sandwich sector. Starting with
Artist, builder and designer John Sofio founded his Los Angeles-based design/build firm Built, Inc., in
The group behind Chicago-based fast-casual concept Protein Bar has opened a sister concept in Chicago’s Loop neighborhood called ...
Why is it that we always start on a design with extremely high expectations yet never want to spend the time in the beginning to make sure the outcome meets all those
sbe, a Los Angeles-based lifestyle hospitality company, has launched Disruptive Restaurant Group. This newly formed sbe
Those same entrepreneurs who mined the past for food and drink concepts like speakeasies and tiki bars are looking to the 1970s and 1980s for inspiration. Contemporary
The dining and drinking scene in Minneapolis has changed dramatically in just the last few years. As more chef-driven, design-forward restaurants and casual eateries open
Developing a restaurant to feature multiple tap handles requires many considerations.
Page 1 of 2
