Sara Rush Wirth

David Ashen, principal of dash design, opted for “rural-chic” in the second unit of Urban Farmer, a concept by Denver-based Sage Restaurant Group, located in the Westin hotel in Cleveland. He chose local elements, including art, woods and jars of ingredients used by the chefs.

With a name like ChocoChicken, you’d expect there to be chocolate everywhere. But that’s not the case for the latest concept in downtown Los Angeles from restaurateur Adam Fleischman of Umami Burger and 800 Degrees Neapolitan Pizzeria fame. “It’s a fried chicken sports bar,” says Fleischman.

Established New York restaurant wd~50 is closing up shop and Danny Meyer’s Union Square Café is moving locations as soon as its lease is up. Why? Because neither can stay where they are and make money due to steep rent increases.

Instead of making generalizations about millennials and how they differ from other consumer groups, associate editor Sara Rush opted to perform a simple case study of her own: dinner with her family to observe the differences in opinions and behaviors of millennials and boomers.