Tagged Articles
chef-driven concepts
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Readers Dish and Tell
rd+d readers were asked which types of restaurants they are working on right now
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Auburn Offers Fresh Take on Fine Dining
Auburn is a new 105-seat restaurant that opened in Los Angeles in March. The restaurant, designed by Klein Agency, is the first stand-alone venture for co-owner and Chef Eric Bost. In this Q&A with Klein Agency partner Jon Kleinhample, he gives a rundown of the new fine dining space.
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Michelin-Starred Chef Opens Glam, Affordable Pasta Bar in SoHo
Sola Pasta Bardebuted in New York City’s SoHo neighborhood. It is the latest offering from Michelin-starred Chef Massimo Sola, and is part of the greater trend of fine-dining chefs creating more affordable offshoots.
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Acclaimed Chef Roy Yamaguchi Opens New Restaurant
James Beard Award-Winning, Hawaiian-fusion Chef Roy Yamaguchi has opened HUMBLE MARKET KITCHIN at the Marriott’s Wailea Beach Resortin Maui following a $100 million renovation and re-imagination.
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Iron Chef Morimoto Debuts First Las Vegas Restaurant
Masaharu Morimoto, famed Japanese chef and star of Iron Chef and Iron Chef America, opened Morimoto Las Vegas in The District at MGM Grand. It’s the chef’s first restaurant in Las Vegas.
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Wolfgang Puck Opens Newest Concept in Michigan
Legendary restaurateurWolfgang Puck opened his latest dual concept, The Kitchen and The Kitchen Counter in Grand Rapids, Mich., at the Amway Grand Plaza Hotel.
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New LAGO at Bellagio Las Vegas Touts Sleek Fountain-Side Dining
LAGO, the third Las Vegas restaurant by Michelin-starred chef Julian Serrano, builds on the Bellagio Las Vegas tradition of offering world-celebrated chef restaurants overlooking the hotel's iconic fountains.
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Project Profile: America Eats Tavern
Originally conceived as a temporary collaboration with the Foundation for the National Archives’ “What’s Cooking, Uncle Sam?” exhibit in Washington, D.C., America Eats Tavernnow has a permanent home. Created by multiconcept operators chef José Andrés and Rob Wilder of ThinkFoodGroup, the restaurant opened in June at the Ritz-Carlton hotel in the D.C. suburb of Tysons Corner, Va., a fitting locale for an upmarket concept celebrating Americana
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Design Insight: Vincent Celano: America Eats Tavern
For our complete profile on America Eats Tavern click here.
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Q&A: Chef John Folse of Restaurant R'evolution
Chef and author John Folse discusses the approach to designing Restaurant R'evolution, a 9,000-square-foot restaurant that opened less than 2 years ago.
