The latest crop of concepts we're watching includes a few small-plates hot spots and revamped restaurants from Danny Meyer and Sean Brock.
After much buzz, Pepsi has opened its high-end restaurant and lounge in NYC's Chelsea neighborhood. The concept’s menu centers largely around the kola nut, which is featured in a number of its dishes and drinks. Branding in the space is subtle, Fortune notes, with no visible Pepsi signage and nary a logo in sight.
Sean Brock last month opened the doors to the new iteration of his renowned McCrady’s. A tasting experience at the 18-seat reservations-only spot sets diners back $125, with wine pairings available for an extra $85, Charleston City Paper reports. McCrady’s also abuts the newly opened McCrady’s Tavern, a lower-key establishment serving up burgers, pork chops and porterhouses.
From a sea change in Emeril Lagasse’s earlier concepts comes Meril, a casual New Orleans eatery that debuted in September, Eater says. Small plates, many of which are globally influenced, abound at the restaurant—where no dish costs more than $20.
After closing Union Square Cafe last year when its rent skyrocketed, Union Square Hospitality Group is gearing up this month to open a second iteration of the restaurant—which was Danny Meyer’s first. The updated concept will reportedly equip floor managers with Apple Watches to keep them apprised of operations-related details.
Seattle-based chefs Rachel Yang and Seif Chirchi last month brought their brand of cooking to Portland with Revelry, a Korean fusion spot that shares real estate with a sporting goods store. The concept, which features a boom box motif, serves a host of snack items and small plates, and has a DJ booth behind the bar.
In a town that aims to be larger than life, Gordon Ramsay’s fourth Sin City concept goes in the other direction—the small-footprint takeout-centric spot seats just 20 in the dining room (and has room for up to 25 on its patio), Eater says. The open-kitchen restaurant, which debuted last week, sports an English theme, featuring the country’s signature red phone booths and red, white and blue decor.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow