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RH 25: Sage Restaurant Group

RH 25: Sage Restaurant Group

The best and brightest restaurant companies are not just creating one great concept; they're creating many. See Restaurant Hospitality's picks for powerful multiconcept companies that not only play it cool, they kick ass. See all concepts >>


Headquarters: Denver

Annual sales: $40-$60 million

Units: 9

Key personnel:
• Peter Karpinski, co-founder & c.o.o
• David Marsh, s.v.p. of operations
• Michael Carr-Turnbough, s.v.p. of culinary

Single concepts:
• Braddock’s (American brasserie at the Pittsburgh Renaissance)
• The Corner Office (global comfort food at The Curtis, A Doubletree Hotel in Denver)
• Departure (modern Asian on rooftop of historic Portland building and Nines hotel)
• Kachina (southwest grill at Westin in Westminster, CO)
• Mercat (Jose Garces’ modern Catalan menu at Renaissance Blackstone in Chicago)
• The Original (modern American diner at the Courtyard by Marriott Portland City Center)
• Second Home (modern American at the JW Marriott in Colorado)
• Toasted Oak (American brasserie focusing on local Michigan fare at The Baronette Renaissance in Novi, MI)
• Urban Farmer (modern steakhouse with emphasis on local at the Nines in Portland)


Upcoming projects:
• Hello Betty Fish House (an updated spin on classic Baja and all-American beachside cuisine in Oceanside, CA)
• Urban Farmer (the Portland version comes to Cleveland at a new Westin set to open next year)

RELATED: Learn more about Sage Restaurant Group's Urban Farmer restaurant in Cleveland

Why it’s cool

These guys have made hotel restaurants cool. When Peter Karpinski joined Sage in 2005, hotel restaurants and bars were mostly the kinds of places you’d go out of your way to avoid. Now, they’re one of the hottest spots, thanks in large part to Sage. It’s dared to open independent restaurants offering good food and drink with a distinct point of view. Hotel guests now have reason to keep their money in house, while locals have reason to visit the nearby hotel. All nine of Sage’s properties are located in or adjacent to hotels the company owns or manages. The restaurants must also provide three meals a day, catering and in-room dining (hey, there’s a reason most operators have avoided opening anything innovative in a hotel, but Sage has proven it’s possible, and quite profitable). A partnership with Jose Garces at Mercat is a prime example.

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