Michael Attias Dino Lambridis ALL EARS: Operators made the most of their time, sharing ideas and picking up pointers from Dave Magrogan and other experts. You've heard of speed dating. How about speed consulting? Once again, the Concepts...
Even though we know Lettuce Entertain You Enterprises owned Chicago's Nacional 27, it always seemed to be Randy Zweiban's place. He had been executive chef/partner there since the day it opened back in 1998, and was the creator of its innovative...
MUTUAL ADMIRATION: Concept creators Jeffrey Chodorow and Richard Melman swapped compliments. Photography Joe Glick NOT ALL BAD: "People are spending money," Howard Gordon noted. The U.S. economy may be tanking, and many operators may be...
Earlier This Year, Tavern on the Green, the sparkling jewel of New York City's Central Park, agreed to a $2.2 million settlement of a sexual and racial discrimination lawsuit brought by the Equal Employment Opportunity Commission (EEOC).
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Michael Symon is all over the airwaves these days, taking on the latest Food Network Iron Chef challengers and whipping together meals on “Dinner: Impossible,” developing a cookbook and debuting Roast, his first venture in a hotel, an 8,000-square...
Chef Josiah Citrin's passionate and contemporary interpretation of French cuisine has won Mélisse two Michelin stars in the latest LA guide. Citrin's devotion to culinary mastery started early and contrasted sharply with his other early love...
Everything connected with David Overton's first two concepts, The Cheesecake Factory and Grand Lux Cafe, is big: their menus (200-plus items at Cheesecake; 150 at Grand Lux), their portions, their dining spaces, their lines to get in and, most...
This is no time to be shy with your guests. To ride out the current economic doldrums and beat out the competition, you need to enlist their loyalty, give them more reasons to keep you in mind on those possibly less-frequent dining occasions, and...
After the Closing of his acclaimed New York City restaurant, Cello, Laurent Tourondel changed direction 360 degrees and began creating a series of relaxed but stylish eateries. Now his French-influenced, casual fare is found in many states, with...