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Prime's 30-day dry-aged steaks include a $74, 22-ounce bone-in rib-eye and a $140, 48-ounce porterhouse for two.
The result of a 2000 partnership between Joe's Stone Crab's family owners and Lettuce Entertain You Enterprises.
Jose Andres and his World Central Kitchen spent much of 2017's later months feeding the hungry in Puerto Rico.
The 116-year-old steakhouse's 1933 Lounge celebrates the year Prohibition ended.
Another icon nearly lost to rising rents, Sparks negotiated an increase of 100% down to 40% and has stayed open.
One of two Jean-Georges Vongerichten steakhouses in Las Vegas (the other is Jean Georges Steakhouse at Aria).
Its famous 26-ounce mutton chop is seared in a 1,000-degree broiler before being moved to a 500-degree oven for finishing.
The historic Dutch Renaissance Revival-style building that houses Harry Caray's was built in 1895.
A stylish steakhouse from the owners of Chicago hot spots Bull & Bear, Siena Tavern and Public House.
In the Year of the Steakhouse, BOA added larger steaks—tomahawk cuts and porterhouse—to its menu.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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