Chicago-based Tortello is designed to celebrate pasta and the pasta making process.

Avocado Grill

Florida-based Avocado Grill is a farm-to-table tapas style restaurant that features local produce, seafood and more.

Chris Elliott

There’s a new look at Beef ‘O’ Brady’s. The Tampa, Fla.-based brand is remodeling both franchised and corporate locations and seeing a related sales increase.

The goal of the remodel was to refresh the 35-year-old brand, improve service and food quality. Beef ‘O’ Brady’s has 150 units, 22 of which are corporately-owned.

CEO Chris Elliott talks to rd+d about the remodel.

Ken Lavery

A Q&A with Ken Lavery, Marketing and Communications Manager, Special-Lite, Inc.

Newks’ Eatery Announces New Prototype and Mission

Newk’s Eatery debuted a new restaurant prototype in its home market of Jackson, Miss., and re-opened all seven of its home market locations.

Dean Jeffery

A Q&A with Dean Jeffery, Head of Marketing and New Product Development, Grand Rapids Chair Company

Library Bars Showcase Single-Spirit Collections

To carve out a niche and create a point of differentiation in a crowded market, more bars and restaurants are amassing curated collections of a single-spirit category — whiskey, tequila and mescal, rum, gin, brandy and other liquors. Such in-depth selections attract aficionados seeking rare and highly allocated bottlings. This strategy also showcases the knowledge and expertise of the bar staff and gives a laser-sharp focus to cocktail programs.

Rebecca Kilbreath

 It’s a question I’ve been asked repeatedly in recent years because it seems everyone in the restaurant design community — indeed, the design community as a whole — goes to this annual global furnishings and design event for inspiration, to see what’s next and to share their love of good design.