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Freshness, authenticity and transparency are big buzzwords today. They’re what restaurant customers want, and they’re the forces driving so many concepts to turn to exhibition kitchens, letting diners see first-hand their food is not only fresh but also made from scratch.

Design Blends Power and Drama with Contemporary Comfort

In designing and laying out restaurants, one area that’s among the most challenging — and the least enjoyable — is restrooms.

Morristown, N.J.'s landmark Vail Mansion, an Italian Renaissance Palazzo-style, commissioned in 1917 by AT&T's first president Theodore Vail, is the new home of Jockey Hollow Bar & Kitchen.

Multiconcept operator CH Projects, which has developed some of Southern California's most progressive one-off restaurants, recently opened the second iteration of its popular UnderBelly ramen bar.

Mexican Restaurants Inc. (MRI), which operates 57 Mexican restaurants in Texas, Louisiana and Oklahoma under five different brands, has rebranded its fast-casual Mission Burrito concept as Überrito Mexican Grill.

What has historically been Denny's Corporation's highest volume company-owned restaurant is back in business following a nearly year-long design refresh.

Housed in a 1906 building that originally served as a horse stable, Chef Gavin Kaysen's new Spoon and Stable restaurant in Minneapolis honors both the building's past and the chef's personal collection of spoons.