Dillon also runs The Boiler, one of Atlanta’s most popular seafood restaurants

From New York to Houston to San Francisco, restaurateurs are planting their multi-concept flags in specific communities

The owner of Super Mega Bien, Cantina Loca and Work & Class seeks social justice as well as great ingredients

Mara King joined Id Est Hospitality Group to help push a zero-waste model

Five ways indies have become smarter and more efficient in the past three years.

Grupo Carolo to debut Mexico City concept with Rockets + Pineapples

Its operators expect the D Las Vegas hotel restaurant will become a destination dining experience

The concepts feature multiple dining options with table service and full bars

CEO Gene Ball is eyeing expansion to other markets amid favorable operating costs and demographics