Leadership: Co-founders Mike Hoque (Chairman) and Nafees Alam (CEO); Richard Chiptow (Executive Chef)
Sales: $20 million+
Concepts: Dallas Chop House (classic steakhouse), Dallas Fish Market (American seafood restaurant), Chop House Burger (Dallas Chop House burger spinoff), Wild Salsa (Mexican restaurant)
Opening soon: Wicked Butcher (butcher-inspired meat and fish) and Oven & Cellar (casual Italian)
As one of the most diverse restaurant groups in the Dallas-Fort Worth area, DRG Concepts first formed in 2005 and has since become one of the more well-known experiential dining leaders, mainly in the downtown Dallas community.
Founded by chairman Mike Hoque and CEO Nafees Alam, DRG Concepts currently has four restaurants.
Two new concepts are scheduled to open later this year: Wicked Butcher in Fort Worth and Oven & Cellar in Dallas. In addition, in 2020 DRG is planning to open its first concept designed for multiple locations: an as-of-yet unnamed fast-casual Mexican eatery.
DRG’s existing concepts range from the high-end Dallas Fish Market and the steakhouse Dallas Chop House, known for its steak aged with Himalayan sea salt, to the more-casual Chop House Burger.
The group’s Mexican concept Wild Salsa is known for its hand-crafted cocktails and more than 100 tequilas are available on the bar menu.
Chop House Burger launched in 2010, in part because the Chop House burger on the menu at Dallas Chop House was so popular, the group decided to build a restaurant around it.