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Restoring the building to its original footprint was necessary to retain landmark status.
Guests can watch Chef Katy Sparks in action in the large open kitchen; grills and planchas divide it from the bar area.
A focus on the kitchen is key to the new design; the operators want Tavern on the Green to be a food destination, says architect Richard H. Lewis.
Victorian replicas add to the decor.
Mirrors reflect the bucolic setting.
A new marble fireplace soars to the cathedral ceiling.
The chain will offer couples its Campfire Feast for $44.
The Tour de Burrito will provide a behind-the-scenes look at how Moe’s menu items are made.
Management says the venerable Italian chain will use the filing to renegotiate leases on 37 closed sites.
Advice Guy breaks down the many philosophies on doling out tips.
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