Investors with liquid financial resources are finding seemingly endless opportunities to acquire businesses and assets at prices significantly lower than those of recent years. One industry with more than its share of businesses available for sale...
Jonathon Sawyer URBAN FARMERS: Chef/owner Jonathon Sawyer (l.), beverage director Everest Curley (c.) and chef/partner Jonathan Seeholzer (r.) check out the rooftop site of the working greenhouse that will soon supply their restaurant below...
One thing you don't know about me is that I enjoy playing bluegrass banjo. If I could trade places with one chef it would be my mom. Moms have the toughest job out there. They cook for the same crowd three times a day, forever, and they're only...
Full-service operators will have to look far and wide to find a cocktail guidebook more useful than Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants (Little, Brown; $29.99). You'll be rethinking your bar's drink...
It's good to be one of the world's largest company-owned and operated restaurant conglomerates. When the strong economic winds blow, Darden, with its $6.7 billion in annual sales, has the deep roots (and pockets) to hold on tight. But Darden gets...
His appearances as a keynote speaker at Restaurant Hospitality's Concepts of Tomorrow conference convinced us long ago that Clark Wolf knows more about restaurant trends than anyone in the business. And his James Beard Award this year tells us...
Jonathan Eismann, who put Miami Beach on the culinary map 16 years ago with his acclaimed pan-Asian restaurant, Pacific Time, is showing no signs of slowing. He closed his legendary restaurant on Lincoln Road and last year reopened a newer version...
HIGH STYLE: This new Chicago hotspot draws big crowds with up-todate interpretations of Asian food, like these lemongrass beef lollipops (l.), and a sleek design. If you've forgotten how much fun it was to run a restaurant before the real...
